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Healthy turkey burrito wraps swap tortillas for fresh greens


These skinny turkey burrito wraps are made with collard green leaves instead of traditional tortillas for a super-healthy dinner idea.

Mexican food night is my favorite night. Most of the time I crave nachos loaded with cheese or a burrito smothered in cream sauce. While tasty, they’re not always the healthiest of options.

What if I told you that you could enjoy everything you love about burritos but made super healthy and guilt free? In these burritos, I used extra-lean ground turkey, and rather than tortillas, I used organic collard green leaves to wrap everything up.

Feel free to add any and all of your favorite toppings just as you would with a regular burrito. Try using plain Greek yogurt in place of sour cream for a skinny ingredient swap, fresh avocado and lots of cilantro and diced tomatoes for flavor.

Healthy collard green-wrapped turkey burrito recipe

Swap out those flour tortillas with fresh collard green leaves to wrap these super-healthy, low-carb and gluten-free turkey burritos.

Yields 4-6

Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes


For the filling

  • 1 tablespoon olive oil
  • 1 pound extra-lean ground turkey
  • 1 envelope taco seasoning
  • 2 tablespoons water
  • 4-6 large collard green leaves


  • Diced tomatoes
  • Diced onions
  • Shredded cheese of choice (like cheddar)
  • Plain Greek yogurt or sour cream
  • Cilantro
  • Avocado


  1. Heat a large, nonstick skillet over medium-high heat.
  2. Add the olive oil and the turkey. With a spoon, break up the turkey into pieces to help cook evenly, and cook uncovered for 6 to 7 minutes or until the turkey is no longer pink and juices are clear.
  3. Add the taco seasoning and the water. Cook for another 2 to 3 minutes or until the water has cooked away.
  4. Remove the turkey from the heat, and divide among the collard green leaves.
  5. Top with desired toppings, such as tomatoes, onions, cheeses, sour cream, fresh cilantro, etc.
  6. Tightly fold the sides of the collard green leaves inward, and roll the burrito.
  7. Cut in half, and enjoy immediately.

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