This recipe is 100% Whole30 compatible. In fact, it is from their cookbook. What I love about it is its simplicity. While the ingredients list looks long, it’s a very simple dish to put together. Here too you could substitute the turkey for leftover chicken breasts, deboned of course! And can I just say, it is DELICIOUS!!!

Collard greens belong to the same family as kale and spring greens and are popular in Brazil, Portugal, USA, northern India (saag) and Africa along others. They are a rich source of vitamin A, vitamin C, and manganese, and moderate sources of calcium and vitamin B6.

  • 2 large collard green leaves
  • 1 ripe avocados, halved, peeled, pitted and mashed
  • 2 tsp fresh lemon juice
  • 1 clove garlic, minced
  • 1/8 tsp salt
  • Pinch of cayenne pepper
  • Pinch of turmeric powder
  • Roasted turkey breast
  • 1 tomato, thinly sliced
  • 2 slices bacon, cooked until crisp and crumbled
  • 2 tbsp mayonnaise
  • 2 tbsp green onions, sliced
  1. Remove the stems from the collard greens and using a sharp knife, shave down the spine until almost even with the leaf itself.
  2. Fill a large pot of water and bring to a boil and fill another one with ice water.
  3. Blanch the leaves in the boiling water until softened, about 30 seconds and immediately plunge the leaves into ice water to cool.
  4. Drain the leaves and pat dry.
  5. In a small bowl, stir together the mashed avocado, lemon juice, garlic, salt, turmeric and cayenne.
  6. Place the collard leaves, spine to the surface and spread the avocado mix on one side of each leaf.
  7. Layer with turkey, tomato and bacon.
  8. Drizzle with mayonnaise and sprinkle some green onions.
  9. Wrap burrito style, securing with toothpicks and cut each wrap in half to serve.