If you miss classic lunches – sandwiches, wraps, and other tasty things wrapped up together to bring deliciousness into every bite – this is the recipe for you! Collard greens are a simple yet effective wrap, and for this particular chicken bacon ranch set up, you won’t even miss the bread! I love this recipe for because it is Whole30, Paleo, AND keto, and it’s a great yet simple way to mix up your lunch routine.
Some health benefits of collard greens
I feel like collard greens snuck up on me in my adult life as a regular thing to add to my diet. A few years ago, I started trying to incorporate more “super foods” into my diet in creative ways, but even then I tended to avoid collard greens. The HuffPost even included collard greens in their article “10 Superfoods Healthier than Kale,” and honestly, I should have taken the hint that these delicious leaves could add a ton to my life.
After going through several rounds of Whole30 and being predominantly paleo, collard greens have become my favorite way to make sandwich-type wraps. One easy reason to love collard greens as your wrap go-to is because it’s so much cheaper than any paleo “wrap” alternative, and it’s extremely low in calories compared to many of the wraps and tortillas. Over the years, I’ve found that many wraps use dense ingredients that can often pack a punch calorie-wise (although they are tasty). One cup of chopped collard greens is only 11 calories (yup, that’s right – 11 whopping calories for a wrap), and is much cheaper than pre-made foods.
Another benefit of eating collard greens is its high vitamin K content. According to Medical News Today, vitamin K plays a role in modifying bone matrix proteins, and also can improve calcium absorption. Incorporating more vitamin K into your diet, especially if you are female, may protect against osteoporosis. One cup of collard greens gives you several times more than the daily recommended amounts of vitamin K, making it an easy choice to add collard greens to your diet for bone health.
There are also a number of studies that suggest that eating collard greens can lower your risk for cancer , and if that isn’t enough, the high amounts of choline can help improve your mood and sleep patterns. If you’re making this wrap for lunch, you know that it’ll get you through your work day!
How to make Chicken Bacon Ranch Collard Green Wrap
There really isn’t much to this recipe, so add it to your easy lunch rotation! It is really the perfect lunch solution because you can throw it all together in no time at all and then go back to whatever your busy life has in store.
The ingredients for the wrap include:
- collard greens
- grilled chicken breast meat
- paleo/Whole30 ranch (see below for more details)
- any other toppings you love in a wrap – I personally love tomatoes and jalapeños!
For the ranch dressing, you can easily make sure that you have compliant ingredients by making it yourself! I highly recommend trying it out at least a few times. It’s much more affordable to make your own ranch dressing than to buy it at the store!
For the ranch dressing, you will need:
- compliant mayonnaise
- onion powder
- fresh parsley
- plain almond milk
- apple cider vinegar
The hardest part of making these is not hard at all – prepping the collard greens. First, remove some of the tough stem. They are completely edible, but I personally find it tough to chew around them, so I prefer to remove some of it before cooking the collard greens.
Next, in a shallow pan, bring some water to a boil. Place the partially de-stemmed collard greens into the pot of water, and allow it to simmer for about 30 seconds. Using a pair of tongs, turn the collard green over and push it down to make sure that the entire green is cooked. After about 45 seconds, you’ll notice that the greens have gotten much more pliable and easy to work with. Set the cooked collard greens down on a plate covered in paper towels.
While the collard greens are cooling and being dried, mix together the ingredients for the ranch dressing. It should make more than enough for not just the wraps, but for any salads or anything else you want to dip into the ranch! I highly recommend using it as a dip for veggies, or consider making my Chicken Bacon Ranch Salad as another way to change things up for your lunch routine while using up that ranch!
Once the collard greens are dry, you are ready to make your collard green wrap! Simply place your grilled chicken breast and cooked bacon on the wrap, add your toppings, and some delicious homemade ranch dressing. Carefully wrap up the goodies in your collard green (it’s much hardier than you would think – trust me!), and enjoy this easy but tasty meal.
Chicken Bacon Ranch Collard Green Wrap (Paleo, Whole30, Keto)
For the wrap
- 4 large collard green leaves
- 1/2 lb chicken breast, grilled or baked
- 4 slices bacon, cooked
- 2 roma tomatoes, chopped
- 1 jalapeño, chopped (optional)
For the ranch
- 1 cup mayonnaise
- 1 tsp dill
- 2 1/4 tsp garlic powder
- 2 1/4 tsp onion powder
- 1/8 tsp salt
- 1 tsp fresh chopped parsley (can sub dried)
- 2 tbsp plain almond milk
- 2 tbsp Apple Cider Vinegar
- 1 tbsp chopped chives
- After rinsing the collard greens, use a knife to cut away some of the thicker parts of the stem.
- Bring some water to a boil in a skillet. Place the de-stemmed collard green in the water and allow it to boil for about 30 seconds.
- Turn over the collard green with some tongs and then cook for about another 10 second. Remove from the water and set aside onto a plate with paper towels.
- Once the collard greens have cooled, lay them out flat on a plate. Place your cooked chicken and bacon in the wrap, top with some vegetables, and drizzle on your ranch dressing.
- Carefully wrap up your wrap contents and enjoy!
For the ranch dressing
- Mix together all the ingredients for the ranch dressing in a bowl or small container: dill, garlic powder, onion powder, salt, fresh parsley, almond milk, apple cider vinegar, and chopped chives. Mix well before serving.