Tunisian Chicken Collard Wraps with Hummus and Harissa Slaw

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com or in her cookbook, One Pan Whole Family. This recipe is part of a series on essential summer picnic items. To visit the index, click here

Wraps are a crowd favorite because they’re so easy to grab and eat. This version is great for those who want to eat gluten-free by using collard leaves instead of bread. The slaw is delicious with a dose of spice in the harissa seasoning. If you aren’t into spice just leave it out and if you really want to save time you can use the Crispy Cole Slaw from Heinen’s Salads We Love bar. Options!

It’s that easy: Harissa is a is a North African (Tunisian) hot chili pepper seasoning, made of roasted red peppers, an assortment of hot chili peppers, spices and herbs such as garlic, coriander, saffron, caraway and cumin. It can be found in powder or paste form in a can in the spice or international aisles.

Tunisian Chicken Collard Wraps with Hummus and Harissa Slaw

Start to finish: 1 hour
Hands on time: 1 hour
Serves 4 to 6

Ingredients:

  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • 2 teaspoon lime juice
  • 1 teaspoon harissa
  • Salt and freshly ground black pepper
  • 2 cups very thinly sliced white cabbage, about 1/4 head
  • 1 green onion, white and tender green parts, thinly sliced
  • 1 tablespoon minced cilantro
  • 6 to 8 large collard leaves
  • 1 cup hummus
  • 3 cups rotisserie chicken, shredded
  • 2-oz goat cheese

Ingredients:

  1. Combine mayonnaise, honey, lime juice, harissa, a sprinkle of salt and a grind or two of pepper in a medium bowl. Stir in the cabbage, onion and cilantro and refrigerate until assembling wraps.
  2. Lay out the collard leaves on a work surface and cut out the bottom 2/3rds of the tough rib. You should have about 4 inches intact leaf at the tip.
  3. Lay the leaves good side down on a work surface, tip pointing to the left (west) and overlapping the cut middle where the ribs were cut out to close the gap. Spread a few tablespoons hummus down the middle the leaves north to south. This will act as glue to hold it all together.
  4. Lay down chicken on top of the hummus along with a sprinkle of goat cheese and a few tablespoons of the slaw.
  5. Roll the bottom of the leaf from your right side (east) over to cover the filling and then roll them up snugly halfway, fold in the ends and finish rolling to the tip which should enclose the cut part of the leaf. The ends don’t always tuck in neatly and may pop back out. It’s okay. They will just be a little messy to eat.
  6. Secure them with a toothpick, wrap individually in plastic and keep chilled until serving.

Make-ahead: The wraps can be assembled and refrigerated up to 4 hours in advance.

Chicken Wraps

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Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

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