Chicken Cholula Breakfast Burrito (Collard Greens)
August 25, 2017
Collard greens are like snakes. Everyone thinks their gross and scary, but it’s all just a bad rumor. Snakes aren’t slimy and most aren’t dangerous. Collard greens aren’t disgusting and there are lots of fun ways to use them in healthy meals.
I had several leftover collard leaves after making my Collard Greens Chicken & Veggie “Enchiladas” earlier this week, and thought I’d try using them as a wrap for my breakfast this morning. At first I was like: “Oh, that will probably be gross.” But then I remembered that collard greens really aren’t gross and that it would probably be amazing. I was right. Just like the enchiladas, the breakfast burrito was super tasty.
Since I already had the blanched collard leaves and leftover rotisserie chicken, this only took a couple of minutes to whip up. The version I made this morning wasn’t Whole30 compliant, but it could easily be modified. Just switch out the Sir Kensington’s avocado oil mayo for a compliant mayo, such as Primal Kitchen’s avocado oil mayo. However, if you’re not on a whole30 and are just trying to avoid weird and icky ingredients, Sir Kensington’s is a great option for mayo. Everything else in the recipe, including the Cholula hot sauce, is whole30 compliant.
Okay, okay… let’s get started.
- 2 collard green leaves
- 1/2 chicken breast (I used rotisserie chicken), shredded
- 2 eggs
- 1 TBSP mayo (I used Sir Kensington’s avocado oil mayo)
- Cholula hot sauce, to taste
- Sauce: Combine mayo and hot sauce. Set aside.
- Collards: Place two blanched collard green leaves on your workstation as pictured below. I like to take a knife and trim the thickest part of the stem – it makes wrapping easier. If you’re not using leftover wraps like I did, follow the instructions below.
- Cut or snap the long stem from the base of the leaf. In increments, place 2 – 3 leaves in boiling water for about 1 minute to quickly blanch the leaves. This will make them more pliable and easier to work with. Remove from water and set aside to cool.
- Eggs: Cook two eggs to your preference and transfer to collard leaves. I’ve included my favorite way in the bullet below.
- Place a skillet on the stovetop and bring to medium heat. Lightly grease or oil the pan if not using a non-stick skillet. Crack both eggs into the pan and break the yolks. Cook over medium heat until the whites are cooked through, do not flip eggs (breaking the yolks helps to reduce the mess when you inhale your burrito). Remove from heat, and transfer to collard leaves.
- Place the shredded chicken (I reheated the chicken in the microwave for about 15 seconds) on top of the eggs, and drizzle with sauce.
- Fold the leaves as if they were a tortilla and you’re done!
Happy munching : )
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