Skipping the bread? No problem! Make these easy paleo Turkey Collard Wraps with Tahini Basil Ranch Dressing instead of a sandwich!
Greens…most of us know we should be getting more of them in our diet, but if you’re anything like me, that can be difficult to figure out sometimes! Cooked greens are a good thing (like Cajun Collard Chips), but eating raw veggies and leafy greens is even better for you since more of the vitamins and minerals are spared from the cooking process.
To be completely honest, I don’t like washing lettuce or other greens – I guess I am a bit lazy that way! I like flat collard greens since they aren’t too painstaking to clean, plus they make great wraps for snacks and lunches! They are thick but flexible, and collard greens aren’t bitter like some other leafy greens.
The best way to use the collard greens as a wrap is to cut or score the thick center rib to make the leaf more flexible. You can also put some shallow, horizontal cuts in the rib as well to help it roll nicely.
The Turkey Collard Wraps are really yummy on their own, but it is always nice to have something to dip your wraps in. The Tahini Basil Ranch Dressing is extremely easy to make and very healthy! In this recipe I used the Joyva tahini which separates.
I pour off the oil to leave behind a super thick tahini paste, so the tahini I used was extra thick. If you are using another brand of tahini, adjust the water or milk in the dressing to get the consistency you want.
Collard Wraps with Tahini Basil Ranch (Paleo)
Paleo, egg free, dairy free
- 4 large flat collard leaves washed
- 8 slices nitrate-free turkey deli meat
- Optional add-ins: avocado, sprouts, shredded carrots
Tahini Basil Ranch:
- 2 to 4 Tablespoons water (depending on how thick you want this)
- 2 Tablespoons thick tahini
- 1 teaspoon lime or lemon juice
- Dash salt and cayenne
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon parsley flakes
- ½ teaspoon dried basil
- Remove the long stem from the end of the collard leaf cut the thickest part of the main rib the the collard leaf will roll easier (see the photo below)
- Place 2 pieces of turkey on each collard leaf and any add-ons you like, and roll the collard leaf tightly around the filling. Secure with toothpicks
- Serve immediately with the Tahini Basil Ranch Dressing for dipping
Tahini Basil Ranch:
- In a small blender or food processor, blend the water, tahini, and lime juice until creamy
- Adjust the consistency depending on how thick you want it: add more tahini if you want it thicker, add more water if you want it thinner
- Add the spices and seasonings and blend again
- Serve over salad or with the Turkey Collard Wraps
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist
11 thoughts on “Collard Wraps with Tahini Basil Ranch (Paleo)”
Am I missing something? I don’t see the recipe for the tahini ranch…
You aren’t missing it, it went missing… When I merged my blogs some of my recipes were lost. I thought I had them all checked but some of them continue to disappear! I will post the recipe for you ASAP, thanks so much for letting me know!
I’m wondering how long this will be good in refrigerator?
Hi Shannon! The collard wraps will probably be good stored in the fridge for about 1-2 days in an airtight container. The tahini ranch would stay good for a week in an airtight container.
What an awesome idea! I love collards, so I need to try these.
Greens are so good, I just need to get more of them!
YUM times a million!!! 😀
Never had the collards – like Carla – intrigued! 😉
Definitely give them a try 🙂
Im intrigued. Ive never had collards!
They are pretty good! They make an awesome wrap instead of gluten-free wrap bread – most of which is pretty much cardboard! 😉