Low Carb Collard Green Burritos – Turkey or Vegan
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Turkey Collard Green Burrito
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
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Vegan Collard Green Burrito
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
Step 1
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.
Step 2
Add the walnuts, mushrooms and garlic to a blender or food processor. Pulse blend to create a meaty mince-like texture.
Step 3
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.
Step 4
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.
Step 5
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.
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!