Sweet Lemon Cayenne Chicken Wraps

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings


  • 1 pound boneless skinless chicken breast cubed; *Partially frozen chicken is easier to cube
  • 1/4 cup lemon juice
  • 2 tablespoons pure maple syrup
  • 2 teaspoons cayenne pepper
  • sea salt and freshly ground black pepper to taste
  • 1 clove garlic minced
  • 2 cups parsnips shredded
  • 1 large avocado pitted, peeled and sliced
  • 4 large leaves collard greens


  • In a large zipper-topped plastic bag, place first 6 ingredients (chicken through garlic).
  • Seal bag and refrigerate for at least 1 hour.
  • Preheat oven to 375 degrees.
  • Pour the contents of the bag into a large baking dish; bake for 25 minutes or until chicken is no longer pink in the center.
  • Using a slotted spoon, transfer chicken to a plate; set aside to cool.
  • Evenly layer parsnips, sliced avocados and chicken on collard green leaves; wrap and serve.


SERVING SUGGESTION: Grated Beet Salad – grate washed and peeled beets into a bowl; drizzle with a little rice vinegar, lime juice and extra virgin olive oil; salt and pepper to taste then toss well and serve.
NUTRITION: 300 Calories; 10g Fat (28.1% calories from fat); 29g Protein; 26g Carbohydrate; 6g Dietary Fiber; 66mg Cholesterol; 94mg Sodium. Exchanges: 1 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
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