Low Carb Collard Green Burritos – Turkey or Vegan
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Turkey Collard Green Burrito
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
Ingredients for 4 servings
- 8 collard green leaves
- 1 tablespoon olive oil
- 1/2 medium white onion, sliced
- 1 lb 93% lean ground turkey
- 1 1/2 tablespoons The Fit Cook Green Chile Lime
- 2 teaspoons chili powder or chipotle powder
- pinch of sea salt & pepper
- 8 tablespoons pico de gallo
- 1 large avocado, sliced
- 8 tablespoons reduced fat shredded Mexican cheese (OPTIONAL)
Steps
- Wash the collard greens then remove the bottom stem. OPTIONAL step: 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 salty 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 carbon steel 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 Fit Cook Green Chile Lime and the chipotle seasoning. 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.
Download the fitmencook app
Track your macros, plan your weekly meals, add recipes to your grocery list, as well as get access to over 500 healthy recipes by FitMenCook.
Calories
350
Protein
28g
Fat
22g
Carbs
13g
Sodium
750mg
Fiber
7g
Sugar
3g
Vegan Collard Green Burrito
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
Ingredients for 4 servings
- 8 collard green leaves
- 1 tablespoon olive oil
- 1/2 medium white onion, sliced
- 1 cup raw walnuts
- 2 cups portobello mushrooms, sliced
- 1 garlic clove
- 1 1/2 tablespoons The Fit Cook Green Chile Lime
- 2 teaspoons chili powder or chipotle powder
- pinch of sea salt & pepper
- 8 tablespoons pico de gallo
- 1 large avocado, sliced
- 8 tablespoons reduced fat shredded Mexican cheese (OPTIONAL)
Steps
- Wash the collard greens then remove the bottom stem. OPTIONAL step: 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 salty 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.
- Add the walnuts, mushrooms and garlic to a blender or food processor. Pulse blend to create a meaty mince-like texture.
- Place a carbon steel 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.
- Add the veggie meat and chop it up while it cooks. Then add The Fit Cook Green Chile Lime and the chipotle seasoning. Season to taste with sea salt & pepper and cook for about 5 – 7 minutes. Set aside once finished.
- Stack 2 leaves on a plate or cutting board. Pat them dry with a paper towel. Then add the veggie meat, pico de gallo and avocado. Fold in the sides and roll it up. Repeat for remaining burritos.
Calories
370
Protein
11g
Fat
31g
Carbs
19g
Sodium
620mg
Fiber
9g
Sugar
4g