I have come so far in my relationship with kale in the past couple years. From having to mask it in smoothies or hide it under grated cheese in a pizza to wrapping my sandwich in it? Who would have thought?! But I'm glad I've turned a corner considering all the health benefits kale contains (it's high in vitamins A, B6, B12, C, Calcium, iron manganese, potassium, zinc, fiber and protein!)
These wraps are quick and easy but my advice is to make them moments before you plan to eat them as they don't travel well!
2 boneless, skinless chicken breasts
8 large kale leaves
3 tbsp balsamic vinegar
3 tbsp light brown sugar
2 tsp cornstarch
2 tsp Dijon mustard
1 tsp salt
2 tbsp olive oil
1 yellow squash, diced
1 mango, diced
In a bowl, whisk together balsamic vinegar, brown sugar, cornstarch, dijon mustard and salt. Toss in 2 boneless, skinless chicken breasts, but into long, thin strips. Heat a large skillet over high heat, add 1 tbsp olive oil and reduce heat to medium. Cook chicken strips in marinade, stirring often until liquid is mostly absorbed, 3 to 4 mins. In another bowl, combine 1 cup each diced yellow squash and diced mango.
In same skillet heat 1 tbsp olive oil over high heat. Add kale leaves, cover, and cook to soften (1 to 2 mins.) Remove leaves from skillet and place 2 kale leaves side by side on the counter with edges overlapping so you have 4 pairs of kale leaves. Top each equal amount of chicken and mango/squash mixture and roll to eat.