Last week we spotted large collard green leaves, which I picked right up with the intention to finally try using them as wraps. In our experimenting we found out that they’re sturdy enough to support the fillings and also stay wrapped pretty well without creating too much of a mess. Blanching them quickly makes them easier to work with. This time around we went with a Mexican theme, but we have lots of other filling ideas spinning around in our heads. <br /> <br />The great thing about wraps of any kind is you can let your creative juices flow. Consider the recipe below a guideline; feel free to add and remove ingredients to your liking. You may also need to adjust the quantities depending on the size of your leaves. <br /> <br />Note: *We cheated and bought a cooked rotisserie chicken from the grocery store. If you’re going to make your own chicken season with salt, pepper and some cayenne if you’d like a kick.

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