Hot Chinese Mustard Chicken Wrap
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 Chicken Breast1tbsp garlic powder1 Red Onion8 Collard Green Leafs2 tsp cayenne pepper1 tbsp Coconut oil 1/2 cup chinese hot mustard
1. Cut Chicken breast into six pieces.
2. Add coconut oil to medium high heat skillet. Sprinkle chicken with cayenne pepper. Geve the chicken some browning on the outside.
3. Slightly wilt your greens so they can wrap the chicken. Wet them and zap them in the microwave for about a minute or so. Don't go crazy you just want them to soften a little bit.
4. Mix your mustard with cayenne.
5. Cut red onion into medium slices through. One slice for each wrap.
6. Assemble by coating chicken with mastard mix, then placed in collard with onion, then wrap.
7. Lightly grease slow cooker with coconut oil. Place wraps.
8. Place one or two extra leaves on top if you have them.
9. Cook for about 6 hours on low.
Serving Size: makes 6 wraps
Number of Servings: 6
Recipe submitted by SparkPeople user SISTHOROUGHBRED.
2. Add coconut oil to medium high heat skillet. Sprinkle chicken with cayenne pepper. Geve the chicken some browning on the outside.
3. Slightly wilt your greens so they can wrap the chicken. Wet them and zap them in the microwave for about a minute or so. Don't go crazy you just want them to soften a little bit.
4. Mix your mustard with cayenne.
5. Cut red onion into medium slices through. One slice for each wrap.
6. Assemble by coating chicken with mastard mix, then placed in collard with onion, then wrap.
7. Lightly grease slow cooker with coconut oil. Place wraps.
8. Place one or two extra leaves on top if you have them.
9. Cook for about 6 hours on low.
Serving Size: makes 6 wraps
Number of Servings: 6
Recipe submitted by SparkPeople user SISTHOROUGHBRED.
Nutritional Info Amount Per Serving
- Calories: 318.4
- Total Fat: 6.5 g
- Cholesterol: 65.1 mg
- Sodium: 113.0 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 2.0 g
- Protein: 26.7 g
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