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
- Heats oil in pan on medium low, season chicken with salt and pepper, cook chicken on each side for 5 minutes, slice chicken
- Boil water in a pan, add asparagus and cook (or blanch) for 2-3 minutes
- 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
- Place the collard green on a plate, add veggies, half sticking out above the collard green, half inside
- Wrap each side of the collard green on-top of the veggies and wrap the rest underneath to make secure it