Avocado Chicken Salad Collard Wrap

1. Preheat oven to 350°F (175°C). Bake the medium chicken thigh for 30 minutes until cooked through. Let it cool slightly, then dice it.
2. In a large bowl, combine the diced chicken thigh, 1/2 diced avocado, 1 tablespoon avocado oil mayo, 1 teaspoon mustard, 1 finely chopped stalk of celery, 1 finely chopped stalk of green onion, 1-2 tablespoons finely chopped dill pickle, and 1 tablespoon chopped fresh parsley.
3. Mash the avocado while mixing all the ingredients together until everything is well combined and the chicken salad is evenly mixed. Season with salt and pepper to taste.
4. Prepare the collard green: Slice the thick part of a large collard green leaf horizontally with a knife to make it more pliable (or use two smaller ones for mini wraps).
5. Steam the collard green over a pot of hot water for a few minutes until it softens.
6. Lay the steamed collard green flat. Place the avocado chicken salad mixture towards the top of the collard leaf.
7. Fold the sides of the collard green in towards the center.
8. Starting from the top, roll the wrap downwards, keeping the sides tucked in, to form a secure wrap.