Collard Greens, Quinoa and Chicken Burrito Recipe

Collard Greens and Chicken Burrito Recipe
Photo by Carmen Sturdy

There’s nothing like tucking into a Mexican burrito, but the high amount of carbs and fat can leave you feeling sluggish. For a lighter take on this on-the-go favorite, we revamped the classic wrap by adding some better-for-you greens. A gluten-free substitute for tortillas, collard greens have less than 15 calories per leaf and they’re rich in vitamin A, C and K. Stuff them with nutritious fixings and dig in, because these sturdy leaves won’t fall apart in your hands after the first bite. For a protein triple threat, fill your burritos with grilled chicken, black beans and spicy quinoa, which has more protein and fewer carbs than white rice.

RELATED: 12 Easy and Delicious Taco Recipes

Collard Greens, Quinoa and Chicken Burrito Recipe

Serves 4

Prep time: 25 minutes
Cook time: 30 minutes



2 grilled or baked chicken breasts, sliced
1 cup quinoa, rinsed
2 cups chicken or vegetable broth
1 teaspoon smoked paprika
1 tablespoon cumin
1 can (15 oz) black beans, rinsed
4 large collard greens

Optional toppings:
Shredded cheese
Greek yogurt
Chopped cilantro


  1. Place the rinsed quinoa, broth, smoked paprika and cumin in a medium saucepan and bring to a boil. Lower the heat, place a lid on the saucepan and allow to simmer for 15 to 20 minutes or until all of the liquid has been absorbed.
  2. In a separate pan, heat the black beans until warm.
  3. Wash the collard leaves and place them face down on a cutting board. Using a knife, thinly shave off the stem, focusing on the thick end.
  4. Flip the leaves over and divide the quinoa, beans and chicken among the four leaves. Add any additional toppings and roll up like a traditional burrito. Cut the burritos in half and slide a toothpick through the middle to hold them together.
Collard Greens and Chicken Burrito Recipe
Photo by Carmen Sturdy

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