Teriyaki Chicken, Avocado, Collard Green Wrap

Ingredients: Makes 4 servings


2/3 ounce fresh ginger root, peeled and sliced
2 cups water
1 1/2 tablespoons mirin (sweet cooking wine)
2 ounces sugar
2/3 ounce chopped green onion
1 tablespoon cooking sherry
1/3 cup reduced sodium soy sauce

Teriyaki Sauce:
2 tablespoons reduced sodium soy sauce
1 3/4 teaspoons vinegar
1/2 teaspoon chopped garlic
1/3 cup apple juice
1/4 teaspoons sugar
1 teaspoon minced fresh ginger
1 1/4 teaspoons honey
1 1/2 teaspoons cornstarch
1 teaspoons water

1/2 cup homemade teriyaki sauce (as above)
1 pound boneless, skinless chicken breast
2 cups cooked brown basmati rice
4 large collard leaves
8 ounces sliced avocado
1 tablespoon lime juice
1 cup julienned carrot
6 ounces julienned red bell pepper


  1. For marinade: Place all marinade ingredients into a pot and bring to boil. Lower heat to simmer for about 30 minutes. Remove from heat. Remove ginger and scallion. Cool completely and reserve.
  2. For teriyaki sauce: Combine soy sauce, vinegar, garlic , apple juice, sugar, ginger, and honey. Bring to boil. Meanwhile, in a small bowl, mix together cornstarch and water to make a slurry. Add to the teriyaki sauce, reduce heat and simmer until slightly thickened.
  3. Marinate chicken in teriyaki marinade for 2 hours. Discard excess marinade. Mark chicken on hot grill and finish in the oven; cook to internal temperature of 165˚F. Slice chicken breast.
  4. Wash 2/3 cup dry brown rice and soak for 30 minutes. Drain. Boil 1-1/3 cup water, add rice, and cook 5 minutes.
  5. Cut protruding stems off collard leaf. Lay flat, steam until slightly softened. Drizzle sliced avocado with lime juice.
  6. In center of each collard leaf wrap place: 4 oz. sliced chicken breast, 2 TBSP teriyaki sauce, 1/2 cup rice, 2 slices avocado, 1/4 cup julienned carrot, 1/4 cup julienned pepper. Wrap leaf up like a burrito and cut in half.

Note: To make gluten free, swap tamari for soy sauce.

Serving Size: 
1 wrap 

Nutritional Information:
Per serving: 430 calories, 13 gm fat, 2 gm saturated fat, 540 mg sodium, 46 gm carbohydrate, 12 gm sugar, 8 gm fiber, 32 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon