We’re starting to get ready for Spring Break around here, which means cleaning out the fridge and making some super easy meals. The combinations can get a little dicey as we’re finishing off leftovers and whatever vegetables are in the fridge. So it’s always a win when whatever you throw together is also healthy and tasty!
The chicken salad has everything. Spicy from the harissa, tangy from the yogurt, crunchy from the almonds and veg, and sweet from the dried apricots. I’m not usually a fan of fruity chicken salad, but if you’re making a North African inspired dish, you better find some dried fruit! If you are digging through your pantry and don’t have any apricots, dates or raisins would work well too!
If you’ve never made a collard wrap before, it is surprisingly easy. Just trim the stems and blanch the leaves and boom. 4 leaves makes one wrap. I love that not only does it add another vegetable, but you could totally make these in advance and they won’t get soggy like a bread based wrap or pita would! Road trip food, taken to the next level for sure!
Harissa Chicken Salad Wraps
- 1 tbsp Harissa Seasoning Mix I got mine at Kroger, but you can find it on Amazon too
- 1 tbsp tomato paste
- Zest of 1 lemon
- 1/2 cup yogurt
- 2 cups cooked chicken chopped or shredded
- 2 stalks celery diced
- 1/4 cup dried apricots diced
- 2 tbsp slivered almonds
- Salt to taste
- 8 large collard green leaves
- Extra veg of choice
- Combine harissa seasoning mix, tomato paste, and lemon zest and mix together.
- Add harissa paste to yogurt and stir to fully combine.
- In a mixing bowl, add chicken, yogurt mix, celery, apricots, and almonds.
- Salt to taste.
- Wash the greens and trim the stems off. Fill a large skillet with salted water, and bring to a boil. Prepare a large bowl with ice water. Once the water has come to a boil, cook one leaf at a time in the hot water for about 30 seconds and immediately transfer to the ice bath. Remove and lay on a towel to dry.
Assemble the wraps:
- Over a sheet of wax or parchment paper arrange the collard leaves (2 by 2 with the trimmed stem ends facing the middle). Layer any additional veggies you want on the bottom. I like the crunch from red bell pepper and slaw mix! Add chicken salad and then roll up like a burrito, using the paper to hold everything together. Cut in half and enjoy!