How to Make Asian-Inspired Ginger Chicken Collard Wraps
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Heat olive oil in a pan over medium heat. Add garlic, ginger, and green onion; sauté for 1 minute.
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Add ground chicken and cook, breaking up, until fully cooked, about 5 minutes.
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Stir in soy sauce and rice vinegar. Cook 1 more minute, then set aside to cool slightly.
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Briefly steam collard leaves for 30 seconds to soften. Pat dry.
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Spoon chicken mixture onto each leaf, sprinkle with sesame seeds, and roll tightly.
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Cut in half and serve warm or at room temperature.
Pro Tips for Perfect Asian-Inspired Ginger Chicken Collard Wraps
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of extra-lean ground chicken breast, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Asian-Inspired Ginger Chicken Collard Wraps?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Asian-Inspired Ginger Chicken Collard Wraps?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for extra-lean ground chicken breast?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.