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.
Servings: 2 wraps
- 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