Ingredients

• 3-4 collard green leafs
• 3 Mini cucumbers, sliced lengthwise
• 1 red pepper sliced lengthwise
• Asparagus, chopped in half
• 3-4 thin sliced chicken
• 1 tbs olive oil
• 1 cup water

Steps

1. Heats oil in pan on medium low, season chicken with salt and pepper, cook chicken on each side for 5 minutes, slice chicken
2. Boil water in a pan, add asparagus and cook (or blanch) for 2-3 minutes
3. Remove asparagus for water – hold the step of each collard leaf and hold the leaf part in boiling water for 30 seconds- remove from water, cut stem
4. Place the collard green on a plate, add veggies, half sticking out above the collard green, half inside
5. Wrap each side of the collard green on-top of the veggies and wrap the rest underneath to make secure it