Have Christmas leftovers and want a healthy way to mix things up? These Leftover Turkey Collard Wraps are a fun way to wrap up leftovers and keep things healthy after a season of overindulging.
I hope you had a wonderful Christmas! I meant to get this recipe up yesterday as everyone was wondering how to turn turkey leftovers into new meals, but everything has been too exciting over here with all of our family in town.
Alex and I got snowshoes for Christmas, and spent yesterday hiking to a beautiful falls with my cousins. It certainly was chilly, and we were hiking through several feet of snow, but it was sunny, and the falls were incased in billows of blue ice. Totally worth the freezing cold legs that stung as I climbed into a hot shower yesterday afternoon.
I’m new to the collard wrap game. I recently made breakfast burritos in a wrap. The recipe will be available in a fitness app I have begun doing recipe development for (I will tell you more about this later!) — this is basically this same idea, but instead of the turkey and cranberries, I added scrambled eggs, chicken sausage, and avocado.
I was totally in love after the first wrap I made. It’s hard to explain a collard green- yes, it tastes green, but the texture is different from other greens. It’s hearty, and holds the fillings together so well. These will certainly be a regular thing around here with a variety of fillings.
I love cranberry sauce, so having leftover turkey with cranberries is something I look forward to. If you’re over cranberries and gravy, check out the leftover turkey recipe I posted last week for Turkey Sweet Potato Enchiladas. They are incredible– healthy, filling, and a great option if you still have a crowd around you need to feed.
Tips for Leftover Turkey Collard Wraps
- There are lots of options for these collard wraps! The key to making a good collard wrap is to use something creamy on the collard- this recipe uses mashed sweet potatoes, but hummus or guacamole would work just as well.
- The cranberry sauce I made this year is just plain cranberries and coconut sugar, making these wraps Paleo. In the past I have made it with honey. I always use half of the sugar called for in a standard recipe. I prefer it made with honey rather than the coconut sugar.
- Make it Ahead: Collard wraps are a great option for traveling, because there is no bread to get soggy. Just make your wraps and store overnight in the fridge, or pack in your cooler to eat later on in the day.
Leftover Turkey Collard Green Wrap
- 4 collard greens large
- 1 roasted sweet potato
- 2/3 cup turkey
- 1/2 cup cranberry sauce
- salt and pepper to taste
- Soak collard greens in a large bowl of water for about 10 minutes. If your greens aren't organic, add a teaspoon of vinegar to help remove any residue.
- Cut off the stem below the collard green leaf. Take a knife and slice off the thick part of the stem that goes through the leaf, being careful not to cut through the leaf.
- Take two leaves, and place them bottom up with the tops facing opposite directions (see photos in post).
- Begin by layering the mashed roasted sweet potato, and then add turkey and cranberry sauce. Repeat for 2nd wrap.
- Wrap the top and bottom ends to the center, and the fold the wrap from left to right, similar to rolling a burrito.
Other Turkey Recipes:
- Leftover Turkey Enchiladas, by Sunkissed Kitchen
- Turkey Meatballs, by Sunkissed Kitchen
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