Thai Chicken Collard Wraps

For the Chicken:

1 1b boneless skinless chicken breast

1 cup of full fat coconut milk

1 teaspoon red curry paste

1 tablespoon lime juice

1/2 medium white onion

1 clove garlic

1 tablespoon fresh cilantro, chopped

For the wraps:

collard greens

slice avocados

grated carrots

Instructions:

1. Put all chicken ingredients in crock pot on high for 2-3 hours and shred

2. Blanch the collard leaves 1 at a time in a big boiling pot of water for 1 minute

3. Pat collard leaf dry and assemble all ingredients for the wrap

4. I used my Pad Thai Sauce as the dip (see recipe under dinner category)