Whole30 Collard Green Spring Rolls with "Peanut" Sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

TO SHRED THE CHICKEN AND MAKE THE SAUCE: Bring a saucepan of water to a boil, drop in the chicken breasts and add in some salt to the water. Let poach in the water until just cooked through, about 15 minutes. Remove from saucepan and set aside until cooled. When cooled enough to handle, using your hands shred the chicken. Set aside.

Step 2

Place all of the "For the 'Peanut' Sauce" ingredients in a food processor or blender and blend until smooth. Set Aside.

Step 3

TO PREPARE THE COLLARD GREENS: Cut large end off the stem and then shave the top of the remaining stem.

Step 4

Place collard greens one at a time into boiling water for 30 seconds.

Step 5

Immediately plunge the hot collard into a bowl of ice water or place under running cool sink water to stop the cooking process. Then, set on top of paper towels to soak up the water.

Step 6

TO MAKE THE SPRING ROLLS: Toss the shredded chicken and 1 tbsp. of the peanut sauce together until chicken is coated. Reserve the remaining peanut sauce for dipping.

Step 7

In the center of each collard green, place a few sliced jalapenos, avocado, bean sprouts, cucumber, carrots, shredded chicken, sliced onion, and some mint and basil. (do not overstuff or it will be hard to roll). Now, gently roll your spring roll like a burrito.

Step 8

Continue until each spring roll is prepared.

Step 9

Serve with remaining 'peanut' sauce and enjoy!!

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