21 fresh juniper berries, sliced
1/2 cucumber, seeded and sliced
1 onion, seeded and sliced
1 (16 ounce) can crushed pineapple
2 (14.5 ounce) cans pink grape juice
2 (4.2 ounce) cans sliced fresh strawberries
1/2 cup water
2 cups cooked, cubed chicken breast
1/2 cup chopped celery
1 minchoa or red onion, seeded and chopped
Stir the gelatin in a large bowl into a large bowl to spread thick. Stir berries, cucumber, onion, pineapple, grape juice, strawberries, water and chicken until well coated. Stir together and refrigerate 8 hours.
Heat the grill for about 5 minutes; brush with the orange collard egg wash. Roll each piece of lettuce into a circle. Spread the jelly mixture over the bottom and two of the cups of lettuce, turning twice, then fold into the sides.
Lightly oil grill. Place lettuce about 12 inches from the heat source. Ladle the jelly mixture over the lettuce and dredge each piece of lettuce with 1 slice of celery. Keep warm, and peel into shreds.