For the Chicken and Green Goddess Dressing: You can find my recipes here. I just posted this recipe a couple days ago, so if you’ve already made the chicken and dressing for the week, then you’re already a step ahead! If not, no sweat, the prep is super easy and I’m about to walk you through it. If you’re just now making both, I would start by getting your chicken in the marinade and in the fridge for a couple hours. While it’s marinading, you can work on both sauces – the Green Goddess and Cashew Roasted Red Pepper (below). I would start with the Green Goddess by broiling the poblano pepper. Then, while the pepper is cooling, finish prepping the rest of the dressing ingredients. Then, once the pepper is cooled, stem/seed it, chop it up, and throw all that shit in the blender. Give that blender a quick rinse because you’ll need it for the next sauce (below).
About 10 minutes prior to cooking the chicken, you’ll want to start the sweet potatoes (jump two steps below for recipe) – this way, the chicken and sweet potatoes will be done at about the same time. You’ll start the chicken on the stovetop, but then finish it in the (same) oven with the sweet potatoes.
For the Cashew Roasted Red Pepper Sauce: You can find my recipe here. If you’ve already made this recipe before, then you know how gosh darn good it is. And remember from my last post when I talked about how great the combination was when the green goddess dressing got on the tacos? What’s that? You didn’t read my last post?? Shame on you. So this is where I bring in that third flavor profile of the roasted red pepper sauce to get that flavor combo going again. This and the Green Goddess dressing can be made at the start of the week and stored in the fridge to use throughout the week. I mean, I’ve kept them up to a week, and I’m still alive, sooooo…..
Also, don’t forget the cashews need to be soaked overnight! BUT, if you forgot to do that, you can boil some water, and let them soak in that for about 1 – 2 hours to get similar results.
For the Sweet Potatoes: We are just gonna keep these simple since there is already plenty of flavors going on here. Depending how many of these wraps you plan on eating this week, you want to assume about 1/3 of a small to medium sweet potato per TWO wraps (one serving size). I just cut the sweet potatoes into small wedges, drizzled a tiny bit of avocado oil and sprinkled with salt and pepper. Threw these on a baking sheet in a 375 degree oven for about 20 – 25 minutes (tossing once) until fork tender.
What else you need from the store:
- Collard Greens (try to get the biggest leaves possible)
- Purple Cabbage (you can buy pre-shredded, or just shred yourself)
*Side chat: collard greens are my favorite to use for lettuce wraps because they are super pliable, have a lot of give, very sturdy, but still tender. The one downfall is that they have a pretty thick rib that runs through the middle, so to de-bulk this a bit, I lay the leaf flat on a cutting board (pretty side down, you want the thicker side of the rib facing up), then I run a small paring knife parallel to the counter all the way down the rib, cutting it in half crosswise. Does that make sense? Sorry I forgot to take a picture! Another option would be to do a veryyyyy quick par boil to soften it up a bit, but I prefer to keep the leaves raw and then just slice as much of that rib away as I can without cutting into the leaf.*
As I mentioned in my last Strong Desk Lunch post, I bring all of my components to the office to the office separately, and assemble in our little kitchenette. However, if that’s not an option for you, I actually brought the wraps I used for this photoshoot to lunch on Monday, (pre-made) just wrapped them in foil and they still tasted great! It looked like a cute little mini Chipotle burrito… but then you open it and you’re either going to be really disappointed or pleasantly surprised 🙂
So you’re going to start with a collard green leaf, lay it flat on the counter (pretty side down). Then spread some of the roasted red pepper sauce on the leaf, follow with a couple slices of chicken, then shredded cabbage, and top it off with a few sweet potato wedges. Heck, maybe throw on some avocado. Or other veggies. Get creative! Just don’t forget those two sauces (trust me). Then you’re going to wrap it all up, just like you would a (non-Chipotle) burrito. You can secure it with a little kitchen twine, but if you don’t have any, it should be fine as is. Don’t forget to bring a side of that Green Goddess dressing for dipping! And VIOLA! Another delicious lunch that’s light, but yet packed with protein, healthy fats and complex carbs, all of which will keep you full and give you sustained energy through afternoon drag 🙂
Serving Size: 2 collard wraps (includes 2 tbsp roasted red pepper sauce, 1 chicken breast, 1/3 roasted sweet potato, 1/4 cup green goddess dressing)
*Nutritional Information provided is a rough estimate for informational purposes and based on the recipe measurements, specific ingredients used and nutritional data available. Any variance in ingredients or measurements may affect the Nutritional Information accordingly.