2 collard leaves
1 chicken breast
1 small carrot, shredded
1 yellow bell pepper
1/2 Tbsp paprika powder
1 Tbsp onion powder
1/2 Tbsp garlic powder
salt, to taste
pepper, to taste
feta cheese, optional
Bring a pot of water to boil.
Using a sharp knife, start cutting your yellow bell pepper into julienne style pieces.
Cut your chicken into cubes and season with paprika powder, onion powder, and garlic powder. Adjust to taste with salt and pepper.
Place your seasoned chicken cubes into a hot pan with a small amount of olive oil. Cook for about 10 minutes.
Using a sharp knife, carefully remove the stem of the collard leaf by shaving it down with the knife.
Once the water is boiling, quickly boil your leaves for about 7-10 seconds. (Just enough until their color turns to a bright green). After removing them from the water, place them over some paper towels to dry them off.
Place your collard leaf on a plate and start adding your chicken, shredded carrot, julienne pepper, and some feta cheese, if desired, in the middle of the collard leaf. Then, carefully start folding your leaf as a wrap making sure nothing falls from it. Repeat the same with the other collard leaf.
Cut your wrap in half.