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|1||Place chicken in shallow dish. To make marinade, whisk together olive oil, 2 tbsp. tamari, sesame oil, 2 cloves garlic, 1 tbsp. ginger and salt in small bowl until combined. Pour marinade over chicken, cover, and refrigerate for at least 30 minutes, or overnight.|
|2||To prepare collard greens, set steam basket over pot filled with 1 inch of water, and bring to simmer over medium-high heat. Use small knife to cut down length of center stem to remove approximately half the thickness to make wraps easy to roll. When water simmering, place collard leaves in steamer basket and reduce heat to medium. Steam until leaves are bright green and tender, about 5 minutes. Remove leaves from heat and rinse under cold water. Pat leaves dry.|
|3||Heat 1 tablespoon olive oil in large skillet over medium-high heat. Remove chicken from marinade and sear all sides in skillet, about 2 minutes each, until chicken is cooked through and internal temperature reaches 165°F.|
|4||To make the dressing whisk together rice vinegar, 2 tbsp. olive oil, white miso, 2 tbsp. ginger, 1 clove garlic, tahini, honey, 2 tsp. tamari and water in medium bowl until well combined.|
|5||To assemble wraps, layer brown rice, carrots, cucumber, radish, chicken, and avocado in center of collard leaf. Drizzle a few tablespoons of dressing over filling. Use remaining dressing as a dip for finished wraps. Sprinkle green onion and cilantro over filling. Fold top and bottom of leaves up over filling. Roll sides of leaves over filling, and flip wraps over. Slice in half and serve.|