Sometimes I am in the mood for vegetables that aren’t in salad form. This wrap is a portable lunch and best of all, it’s easy to make. You could replace the chicken with shrimp or a quality ham for some variety. This wrap will remind you of a sandwich but you won’t feel full and sleepy after eating.

I paired grapes and carrots with the savory ingredients for some natural sugars to keep you energized, plus crunchy Tigernuts for texture without the allergens (Tigernuts are technically a tuber, not a tree nut). The collards are sturdy and slightly bitter, which I like! Enjoy these on a day you don’t feel like heating up the kitchen.

Chicken Salad Collard Wraps

Chicken Salad Collard Wraps


4 people


  • 3 cups chicken roasted and chopped
  • 2 cloves garlic
  • 1 lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp dijon mustard
  • 1 tsp sea salt
  • 1 cup green grapes halved
  • 1 Tbsp fresh dill minced
  • 1 cup tigernuts sliced
  • 1 cup carrots grated
  • 1 cup alfalfa sprouts
  • 8 large collard green leaves


  1. In small food processor, blend together olive oil, lemon juice, raw apple cider vinegar, mustard, sea salt, dill and garlic cloves until smooth and creamy.
  2. Place chopped chicken in large a bowl and toss with dressing until well combined. Add halved grapes and sliced Tigernuts and mix again.
  3. To create collard wraps, wash collard leaves and remove fibrous stems (but do not remove stems that attach to the leaves).
  4. Stack one collard leaf on top of another and make sure leaves are facing up (the stem will be facing down or touching the cutting board). Layer ¼ portion of the chicken salad then shredded carrots, then alfalfa sprouts. Roll up collard leaves to create a wrap. Repeat with remaining ingredients until all are used. Eat immediately and enjoy!


Omit grapes while following the Candida protocol.