Roasted Chicken Wraps with Coconut-Avocado Dressing

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings


  • 4 medium boneless skinless chicken breasts
  • 2 tablespoons ghee
  • 2 tablespoons hot sauce
  • sea salt and freshly ground black pepper to taste
  • 4 cups diced cucumber
  • 1 cup diced red onion
  • 1 cup shredded kimchi
  • 4 cups diced broccoli florets
  • 8 large leaves collard greens steamed until tender
  • 1 cup mashed avocado
  • 1 cup canned full fat coconut milk
  • 1/3 cup fresh lemon juice
  • 2 teaspoons raw honey
  • 2 cloves garlic minced
  • 2 tablespoons minced dill


  • Preheat oven to 375 degrees.
  • Season chicken with ghee, hot sauce and salt and pepper and place in a large baking dish. Place dish in oven and bake for 20 minutes, or until the chicken is cooked through. Allow the chicken to cool and then slice.
  • In a large bowl, mix the chicken with the next 4 ingredients (cucumber through broccoli). On a cutting board, lay out collard leaves. Stack 2 collard leaves beside each other, making 4 stacks. On each stack, spoon an equal amount of chicken and vegetables.
  • In a blender, blend the remaining ingredients with sea salt and freshly ground black pepper to taste. Drizzle dressing over the chicken and vegetables. Roll up leaves and then serve.


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