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A white plate showing a collard wrap served with chips.
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5 from 1 vote

Leftover Turkey Collard Green Wrap

Need inspiration to use up those holiday leftovers? We always have sweet potatoes with turkey dinners, so I've used those as a base for these delicious, grain free wraps. These are customizable- mashed potatoes would work, and other leftovers, like roasted veggies, would be delicious in these as well.
Prep Time12 mins
Cook Time0 mins
Total Time12 mins
Course: Main Course
Cuisine: American
Servings: 2 wraps
Calories: 159kcal


  • 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.


Calories: 159kcal | Carbohydrates: 28g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 61mg | Potassium: 135mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1129IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg