Buffalo chicken collard Wrap

INGREDIENTS
Organic Chicken Breast
Collard Green Leaves
Riced Cauliflower
Avocado
Buffalo Sauce

DIRECTIONS
Chicken: This version had been slow-cooked and shredded the weekend prior. This is three boneless, skinless, chicken breasts tossed into a slow cooker, covered with broth and a packet of Sazon seasoning. They were cooked on low for 3 hours, then shredded. ALTERNATIVELY, you could use a rotisserie chicken and yield a similar result.

Either way, heat your chicken in broth. Trim woodsy ends from collard leaves. Simmer water in a shallow pan and add salt, let the collard greens bathe in the water for 2-3 mins each, just enough to soften up. Reserve those to a paper towel-lined plate and use that same pan for the cauliflower rice. Add olive oil to the pan, rice, salt, and dry rub, and cook on medium until rice is warmed through and starting to brown on the tips.

Assemble and top with your favorite sauce.

CHEF TIP: Put sauces in squeeze bottles so you have better control over the quantity used and presentation on the plate.