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Collard wraps make a fresh, delicious, and nutrient dense way to update your favorite wraps or sandwiches! Made with turkey, bacon, tomato and avocado, these collard wraps are sure to become a favorite!
Growing up, collards would never have been my first choice for a sandwich, but I can’t get enough of them! I started making them as a bit of an accident really. I had my mind set on a big lettuce wrap one day for lunch and went to the refrigerator to find that the only lettuce I had was small leaves and just wouldn’t do. Of course, I could have easily made a salad instead, but dog gone it, I had been thinking of a wrap all morning long and really, really wanted one! I glanced over and saw fresh collard leaves I’d picked the evening before from the garden and that was all it took!
I like to use collard leaves that haven’t become ginormous and tough. Once they reach about the size of my hand, that’s when I pick them from the garden to use in all sorts of recipes, but especially in wraps. The size is just perfect for holding ingredients while still being easily portable like a wrap or sandwich should be. You’ll notice in the first photo that I used a chive to tie the collard wrap neatly together. You don’t have to do that, but it sure is pretty for serving, if you like.
For this wrap, I spread on a bit of Dijon mustard and then pile on turkey slices, bacon, tomatoes, and avocado slices. I then give a generous sprinkle of salt and freshly ground pepper. It is so delicious and incredibly simple. It’s hard to believe that collards weren’t my favorite all those many moons ago. Boy how things have changed! I’m just hoping to keep collards growing in the garden year round to keep me supplied for wraps!
Here’s my Turkey Bacon Avocado Collard Wraps recipe. I hope you enjoy them as much as I do!
Turkey Bacon Avocado Collard Wraps Recipe
- 4 medium collard leaves about the size of your hand
- 4 tablespoons Dijon mustard
- 8 slices turkey
- 4 slices cooked bacon
- 4 slices tomato halved
- 1 medium avocado peeled, pitted and sliced
- salt and pepper to taste
- 4 long chives optional
- Spread 1 tablespoon of Dijon mustard onto the center of each collard leaf. Top each with turkey, bacon, tomato, and avocado slices. Sprinkle with salt and pepper to taste. Wrap the edges of the collard leaf around the turkey and other ingredients. If desired, tie chive around collard wrap for serving.
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Sounds so simple and good Robyn. Thank you.
Oh my gosh this is on my for sure to try next week list! Thank you!
I am excited to read about the giveaway for your subscribers. What a fun and generous thing for you to do. Thank you for the opportunity.
Not a bacon fan. Love the idea using chives to keep the wrap “together”. Attractive and functional! Have preferred butter lettuce to romaine, but will definitely try collard greens. Thanks for the tip regarding size of collard leaf.
This is a very interesting recipe! I’m intrigued of the technique of securing the wrap with chives ~ I would love to see a detailed picture of the “tie-up”!