People. Poultry. Planet.

At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team



1 pkg. ROCKY® Free Range Boneless Skinless Chicken Breast Strips
4 tbsp. olive oil, plus more for cooking
2 tbsp. tamari
1 tsp. toasted sesame seed oil
3 cloves garlic, minced
3 tbsp. fresh ginger, grated
1 tsp. kosher salt
1/4 cup unseasoned rice vinegar
2 tbsp. white mison
2 tbsp. tahini
1 tbsp. honey
2 tsp. tamari
2 tbsp. water
1 bunch collard greens, washed and dried, stems removed
1 cup cooked brown rice
2 large carrots, peeled, halved and sliced thin
cucumber, halved and sliced thin
radishes, sliced thin
avocado, sliced thin
green onions, sliced thin
  Fresh cilantro, for serving


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.


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