Paleo Collard Burrito Recipes

PALEO COLLARD BURRITO

Paleo Collard Burrito image

Collards are key to these paleo-friendly breakfast wraps: bacon, eggs and a fresh avocado salsa (think salsa meets gauc) are wrapped up in tender collard leaves, which can be prepped a day in advance.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 11

Ingredients

8 large collard leaves (about 10 ounces), washed and patted dry
4 strips uncured, sugar-free bacon
4 eggs, beaten to blend
Kosher salt
1 tablespoon fresh lime juice
Half of an avocado, cut into 4 slices
Half of a small red bell pepper, cut into thin strips
Half serrano pepper, finely chopped
Half of a large tomato, chopped
Quarter of a small red onion, finely chopped
Cilantro leaves, for serving

Steps:

Fold each collard leaf in half and remove the stems up to the leafy part with a paring knife.
Fill the large pot with 1 inch of water. Place a steamer insert in the pot and bring to boil. When the steam appears and water starts to boil, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 3 to 4 minutes. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely.
Cook bacon in a medium non-stick skillet over medium-high heat until very crispy, 4 to 5 minutes per side. Transfer bacon to a paper towel-lined plate and remove all but 1 tablespoon of bacon drippings from skillet. Reduce the heat to medium. Add the eggs, sprinkle with salt, and cook, scraping the bottom and sides of the skillet with a rubber spatula, until the eggs are cooked through, about 5 minutes. Transfer to a small bowl.
Stir together the lime juice, avocado, bell pepper, tomato and red onion in a small bowl. Season with salt.
Assemble the burritos: On a flat work surface, lay out four large leaves, slightly overlapping in a four-leaf clover shape, making a 12-inch wide wrap (It's OK if the wrap is not circular). Sprinkle with salt. Place half of the eggs, half the avocado-tomato mixture and 2 strips of bacon across the leaves about 3-inches from the bottom, leaving a 1-inch border on each side. Place cilantro on top and shape the filling into a tight log. Fold the sides of the wrap over the ends of the filling, then roll up tightly from the bottom. Repeat with the remaining collard leaves, eggs, avocado-tomato mixture and bacon. Cut each in half and serve.

Nutrition Facts : Calories 320, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 380 milligrams, Sodium 700 milligrams, Carbohydrate 16 grams, Fiber 9 grams, Protein 22 grams, Sugar 3 grams

HOW TO MAKE COLLARD WRAPS

How to Make Collard Wraps image

Learn exactly how to make collard wraps for the perfect easy lunch filled with veggies and protein! In this step-by-step tutorial for making collard wraps, you'll learn how to prep your collard greens, fill them with delicious ingredients and roll them up well. Fill your homemade collard wraps with one of our delicious suggested recipes!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Gluten Free Grain Free Low Carb Lunch Nut Free Vegan Vegetarian

Time 5m

Number Of Ingredients 2

Ingredients

2 large collard wraps
Your favorite veggies, proteins or salad.

Steps:

Cut the stem off of the collard green leaf and then carefully shave it down using a small knife so that it's flat. This will help prevent the collard leaf from breaking at the end and make it easier to roll up.
Add any veggies, protein and/or sauces to the middle-bottom of each collard leaf, or evenly divide a salad recipe onto each leaf.
Carefully roll the collard wrap up just like you would with a burrito, tucking in the ends as you go so that the filling stays inside.
Cut your collard wraps in half and enjoy!

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