Paleo Savory Turkey Burrito
Savor the wholesome goodness of a Paleo Savory Turkey Burrito, a nutrient-packed twist on a classic handheld favorite. This recipe swaps traditional tortillas for crisp, vibrant collard green leaves, making it both gluten-free and Paleo-friendly. The flavorful ground turkey filling is elevated with aromatic spices like cumin, chili powder, and paprika, alongside tender bell peppers, onions, and garlic for a hearty, savory base. Topped with creamy slices of avocado and fresh cilantro, these burritos are not only delicious but also bursting with natural, healthful ingredients. Perfect for lunch or a light dinner, they come together in under an hour with minimal prep time. Serve with tangy lime wedges and enjoy a protein-rich, low-carb delight that’s ideal for clean eating enthusiasts and anyone seeking a bold, guilt-free meal.
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 2 tablespoons Olive oil
- 1 Onion, small, diced
- 2 cloves Garlic, minced
- 1 Bell pepper, diced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 0.25 cup Water
- 1 Avocado, sliced
- 2 tablespoons Fresh cilantro, chopped
- 1 Lime, cut into wedges
- 4 Collard green leaves, large
Instructions
Rinse the collard green leaves and pat them dry with a paper towel. Trim the thick stem at the base of each leaf to make them easier to roll later.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3 minutes.
Add the ground turkey to the skillet. Cook, breaking it apart with a wooden spoon, until browned, around 8-10 minutes.
Stir in the diced bell pepper, cumin, chili powder, paprika, salt, and black pepper. Cook for another 3 minutes to allow the spices to release their flavor.
Mix in the tomato paste and water, stirring to combine. Reduce the heat to low and let it simmer for 5 minutes until the mixture thickens slightly.
Remove the skillet from the heat and let the mixture cool slightly.
Lay a collard green leaf flat on a clean surface. Spoon a generous amount of the turkey mixture onto the leaf and top with a few slices of avocado and a sprinkle of fresh cilantro.
Fold the sides of the collard leaf inwards, then roll it up tightly from the bottom to enclose the filling.
Repeat steps 7 and 8 with the remaining collard greens and turkey mixture.
Serve the paleo savory turkey burritos with lime wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 1617 mg | 70% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 14.0 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1875 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
