Photo from Elizabeth Griffin
This Total Health Take Back and System 20 recipe was created specifically for you from "The Dish" crew. They believe watching what you eat doesn't need to be boring, in fact it's when you are able to get your most creative. For example, they swapped traditional, high-calorie burritos for this low-carb leafy green version with this recipe. Plus, this recipes gives you all the beans, greens, and proteins you need in one meal on either of the plans.
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- 8 large collard green leaves (about 1 bunch)
- Kosher salt, to taste
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin seed
- 1/2 tsp crushed coriander seed
- 1 lb ground turkey
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 cup fire roasted tomatoes, drained
- 1 can pinto beans, drained and rinsed
- 1 avocado, sliced
- 1 cup cilantro leaves
- pico de gallo, for serving
- Greek yogurt, for serving
- lime wedges, for serving
1. Bring a large pot of water to a boil and season generously with salt.
2. Remove the stems of the collards up to the leafy part.
3. Fill a bowl with ice water and season that with salt.
4. Place the collard leaves into the boiling water for about 45 seconds and then place into the ice bath. Once cool, place onto a kitchen towel and drain completely.
5. Heat a large skillet over medium-high heat and add the olive oil. Add the spices and stir constantly until they begin to foam. Add in the turkey and break up with a wooden spoon. Season with salt and reduce the heat to medium.
6. Cook through, about 6 to 8 minutes. Add the onions, garlic, and red pepper and cook for an additional 3 minutes to 4 minutes. Stir in the fire roasted tomatoes and cook for an additional 5 minutes.
7. Place the beans into a small bowl and toss with pico de gallo.
8. To assemble lay two collard green leaves onto a cutting board, slightly overlapped so you get about a 10-inch burrito shell. Place a line of the turkey mixture and a line of the bean mixture onto the collard leaf. Then top with sliced avocado and cilantro leaves. Roll the burrito by folding the sides over the filling and then rolling the bottom up to the top. Slice in half and serve with Greek yogurt, extra pico de gallo, and limes. Repeat with the remaining ingredients to make four burritos.
**Note: Calorie count is only for the wraps. Any optional toppings are additional calories, so be mindful of serving sizes.
Watch The Video
This recipe was recently featured in Oz Investigates: The Big Bacon Shortage? The Panic Heard Around the World.