A bowl that is protein packed and full of color and nutrition. It is easy to prepare and could be made one of two ways.

Don’t you love when you have this great idea for a meal and you basically throw a bunch of stuff together and it turns out exactly the way you envisioned! That’s the best right?! Well, this isn’t one of those recipes. 🙂 Hahaha!

The chef’s salad idea is genius. I love all of the protein in the form of diced ham, turkey, or chicken plus hard-boiled eggs in combination with fresh veggies. I even love the usual iceberg lettuce it is served with but I thought I would try switching things up a bit. Cuz, ya know I can’t just leave a good thing alone. I have to try and make it even better.

What did I decide to change you ask?

Well, I wanted to take the things I love most about a chef’s salad and stuff it inside of a collard green. That way I still have all of the things I really like best and they are just put inside a wrap rather than a salad. Good to go. Dip in ranch and amen. Uhh, not so much. Time to clarify I believe. I love veggies and salads and now I can even add brussels sprouts to that (weird) but that first bite into my collard green wrap felt like I was taking a bit out of one of the leaves on my rhubarb plant (which is totally poisonous by the way).

No offense collard greens, but not everyone is obligated to like every food out there and for me I just don’t dig collard green wraps. Maybe I wasn’t in the mood or whatever you want to call it I don’t know. Collard greens aren’t my thing. Darn. It was so pretty.

Now that’s when the magic happened…

I created the reverse chef’s salad wrap or really what I should say is I simply opened up the wrap and placed the entire thing in a bowl. I poured a little ranch on top and NOW we are talking. Everything I love in one beautiful bowl to satisfy those lunch time tummy growls that are happening by this time.

So for some inspiration, not every failure has to be left as a failure. Take it and make it into something great! Like these Reverse Chef’s Salad Collard Wraps!! 🙂

Time to dig in!!

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Reverse Chef's Salad Collard Wraps

Megan

A bowl that is protein packed and full of color and nutrition. It is easy to prepare and could be made one of two ways.

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine Gluten Free

Ingredients

1 pound chicken breasts cut in half lengthwise
1 pound cubed ham
1 cup cubed Monterey Jack cheese
1/2-1 pint cherry tomatoes halved
2 avocados peeled, pitted, and cubed
3 hard-boiled eggs chopped
1 bunch of collard greens optional
Ranch lite or regular
Olive oil
Salt and pepper

Instructions

Chicken Breasts

Preheat oven to 375℉. Brush chicken breasts with olive oil and season with salt and pepper on both sides. Bake 20-25 minutes. Or preheat Pampered Chef Grill Pan and Press on medium high heat. Cook 3 minutes, flip and cook another 3-4 minutes or until done. Let cool 5 minutes, and then dice.

Salad Bowl

Combine chicken, ham, tomatoes, avocado, and hard boiled eggs in a bowl. Drizzle with Ranch dressing and dig in!

Notes

If you decide to make these into the wraps, then you will be able to make about 5 wraps.

Reverse Chef’s Salad Collard Wraps

Now that’s when the magic happened…