Crunchy Thai Chicken Collard Green Wraps

Ingredients:

• 8- 10 fresh Consalo Family Farms collard green leaves (washed)

• approx. 12 frozen chicken tenders

• slaw mix

• bell peppers (we used a mix of colors, cut into strips)

• 1/2 cup carrot sticks (optional)

• 1/2 cup Thai Peanut Sauce (store bought or homemade)

Instructions:

1. Cook chicken in the air fryer according to package instructions until golden brown and crispy. Let cool slightly. Slice into strips, if necessary/desired. Set aside.

2. Next, blanch your greens. Bring a pot of water to a boil. Trim thick stem from the bottom of each leaf. Then place leaves into the boiling water for 20- 30 seconds until bright green and flexible.

3. Immediately transfer to a bowl of ice water, then pat dry thoroughly.

4. In a large bowl, combine slaw mix, sliced bell peppers and carrots (if using). Drizzle with Thai Peanut Sauce and toss to coat.

5. Lay a blanched collard green leaf flat on a cutting board (use two overlapping if needed). Add a bit of slaw mix, 1- 2 cooked chicken tenders and a drizzle of extra sauce. Fold in the sides and roll tightly like a burrito.

6. Slice wraps in half and serve with extra Thai Peanut Sauce for dipping. Y-U-M!