This seasoned turkey burrito is wrapped in collard greens and stuffed with cheese, avocado, and pico de gallo, for a high protein, low carb alternative to a traditional burrito.
12-inch nonstick skillet, 5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove
Ingredients
20collard greenleaves
2 1/2tablespoonextra virgin olive oil
1white onionlarge, sliced
2 1/2pound 93% lean ground turkey
4tablespoongreen chilediced
1lime juiced
5teaspoonchili powder
1/2teaspoonKosher salt more or less to taste or preference
1/2teaspoonfreshly ground black pepper
20tablespoonpico de gallo
2avocadolarge, sliced
20tablespoonshredded mexican cheese
Instructions
Wash the collard greens then remove the bottom stem. Flip the leaf over to show the protruding spine of the collard green. Carefully run your knife along the backside to trim/shave the large stem which will make it easier to roll without breaking. Repeat for the leaves. Bring a large pot of water to a boil. Add the leaves and parboil for 20 seconds to 1 minute, or until the leaf turns vibrant green and the large part of the stem is a bit more bendable. IMMEDIATELY place the leaves in a large bowl of ice water to preserve the green color AND to stop the leaves from cooking.
Place a skillet on medium high heat. Once hot, add olive oil and onions and sauté until the onions turn brown and translucent, about 5 to 7 minutes.
Increase the heat to medium high, then add the turkey and chop it up while it cooks. Then add the green chili, lime juice, and chili powder. Season to taste with sea salt & pepper when the turkey is no longer pink/raw, about 6 – 8 minutes. Set aside once finished.
Stack 2 leaves on a plate or cutting board. Pat them dry with a paper towel. Then add the meat, pico de gallo, avocado and optional cheese. Fold in the sides and roll it up. Repeat for remaining burritos.
Reheating Instructions
Heat in the microwave on medium power until heated through. Wrap may become a bit softer than when originally cooked.