Turkey and avocado collard wrap
A no-bread lunch you can build in twelve minutes.
12 min1 serving400 cal32g proteinLow GI
Ingredients
Makes 1 serving
- 2 large collard leaves, stems shaved flat
- 5 oz sliced roast turkey breast
- ½ avocado, sliced
- ¼ cup shredded carrot
- ¼ cup thinly sliced red cabbage
- 1 tbsp Dijon mustard
- 1 tbsp plain Greek yogurt
- Squeeze of lemon
Method
- 1Blanch the collard leaves in boiling water for 20 seconds, then drop into cold water and pat dry. This makes them fold without cracking.
- 2Mix the mustard, yogurt and lemon and spread down the middle of each leaf.
- 3Layer on the turkey, avocado, carrot and cabbage.
- 4Fold in the sides and roll tightly, then cut in half.
Americanlunchgluten freedairy free
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