Brrrrr it’s a chilly one this morning. I just got back from a long dog walk, and now it’s coffee and blogging time 🙂 I am so excited to share this recipe post with you. I had the salmon and birthday cake lined up, but I could hardly contain my excitement for this one. I’ll be sharing either the salmon recipe or birthday cake recipe over the weekend! I’ll let you choose. Let me know which one you’d like to see in the comment section.
If you follow me on Instagram, then you probably heard about my day. I had a true life lesson thrown in my face, and I’m so grateful for it. Check out my Insta-story for the details, if you don’t have Instagram, I’ll be sharing it in my weekly recap post.
After my train of events, I decided to make a very late lunch. We finally got a break in the rain, so I headed outside to fire up the grill. You don’t need the grill for this recipe, but I went ahead and used it to cook my turkey burgers! You can make them in the oven or on the stovetop.
I mentioned in a couple of posts back that I get inspired by restaurants. I’ve cut back on dining out tremendously this past year, and I love to bring my restaurant favorites to life in my own kitchen.
So, today’s recipe was inspired by one of my favorite spots in Charlotte, Lunas Living Kitchen. I know what you’re thinking. Isn’t Luna’s a vegan restaurant? YES! It is. I didn’t try to replicate the recipe because I would NEVER be able to make it like them and I’d be left with disappointment. I just took some of their ideas like adding sprouts, using collard greens as a wrap, using hummus for a spread, and having a tasty green smoothie as a side. If you are a vegan and want to try a similar recipe, you can use veggie burgers, or stuff it with grilled tofu.
P.S. Lettuce wraps are OUT. Collard green wraps (that’s not considered lettuce, right?) are IN! They hold up so much better, have a great flavor, carry way more nutrients, and hold up as leftovers a lot longer.
Collard Green Turkey Burger Wraps
The Turkey Burger Recipe
- 1.5 lbs Ground Turkey (I used 93% FF)
- 1 tbsp low sodium soy sauce (I used GF soy sauce)
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp ground mustard
- 1 tsp oregano
- 1/ tsp black pepper
- 1 tbsp chopped dried onion
- collard green leaves
- avocado slices, or guacamole
- hummus (i used mango sriracha)
- red onion
- Heat your grill to high. (or your stovetop)
- In a large bowl, combine the ground turkey and all of the seasonings together.
- Grease a sheet of tinfoil, or grill pan.
- Measure 1/4 cup of the ground turkey and shape into burgers. Place the burgers on the tinfoil and sprinkle additional pepper on top.
- Add burgers to grill and flip every five minutes until finished. I never measure the time, I always use a thermometer to read the computer to determine if it's done. Transfer the cooked burgers to a plate and set aside.
Prepare the wrap!
- Place a collard green leaf (the lighter side facing up) onto a plate.
- Spread the hummus and guacamole on top of the leaf. Top with tomatoes, onions, and cucumber slices.**I forgot to add the sprouts in before folding, so go ahead and add those in too!**Add two turkey burger patties.
- Fold the edges of the collard green leaf towards the center. Place another leaf on top, and flip it over and continue to wrap it tight. Tuck all of the open edges under the first layer. **if this is too complicated, eat it like a taco!
I’m on a grilling kick. I just can’t stop! Why didn’t I get one earlier? (procrastinator, that’s why)
I cooked these on tin foil. I would have used my grill pan, but it was in the dishwasher. As soon as they were fully-cooked, I finished them off directly on the grill for about a minute on each side to give them grill marks. I turned the grill off and kept the lid open while doing this. The grill was still hot, and I didn’t want to overcook the burgers.
I set them aside to let them cool before adding them to the wraps. I didn’t want them to melt or wilt the vegetables and hummus.
You can get creative with the fillers. You can add pickles, jalapenos, more lettuce, peppers, mushrooms, greek yogurt, or anything you want! You can make so many fun variations of this recipe. I know I’ll be doing that a lot!
I used two leaves to secure and wrap these. I just started tucking all the edges into each other. The collard green is very thick and strong, so it holds well. It doesn’t fall apart when you cut into it, either.
Mango Wheatgrass Smoothie
- 1/2 Cup Frozen Mango
- 1/4 Cup Ice
- 1 Cup Unsweetened Coconut Milk
- 2 Tbsps Wheatgrass Powder
- 1 Tbsp Camu Powder
- Blend on high!
These are so great for BBQs! I love having a lower-carb option for dinner. I eat most of my carbs earlier in the day and stick to lower carbs in the evening. Because the collard greens hold up so well, these would be cute little appetizers to set out. You could even use a toothpick and make them mini wraps. I may try that! I’ll be making these all summer! I’ll try it out with tofu and grilled chicken next.
Each wrap has two turkey patties, 1 tbsp guacamole, 1 tbsp hummus, 3 cherry tomatoes, 4-5 cucumber slices, 1/4 cup spouts, and two collard green leaves.
This recipe makes 4 wraps
Nutrition per wrap:
Calories: 280 Calories, 9g Fat, 240 mg Sodium, 8g Carbs, 3g Fiber, 1g Sugar, 35g Protein
I love a healthy and hearty meal that makes me feel great. I could eat this every day! 🙂
I hope you guys have a fabulous Friday & Weekend!
Questions for you!
- Do you have a meal that you’ve created inspired by a restaurant?
- Have you ever used collard greens as a wrap?
- Salmon or Birthday Cake recipe?