Turkey and Avocado Collard Wraps with Almond Hummus
No stove, no oven, no microwave, not even a toaster. This is a fully assembled, zero-heat meal that somehow manages to feel both virtuous and deeply satisfying. Collard green leaves make surprisingly excellent wraps once you shave down the stem, and they hold up better than any tortilla under the weight of sliced turkey, creamy avocado, crunchy purple cabbage, and a thick slather of almond hummus (a chickpea-free, paleo-friendly riff on the classic). These are built to become a weekly lunch — and they've quietly earned a spot on the shortlist of recipes we recommend more than almost anything else in this book. They're that good, and they take less time to make than it takes to explain them.
- PRO
- GF
- DF
- PF
- ≤30
Calories ~500 · Protein ~28g · Carbs ~21g · Fat ~38g
Ingredients
For the almond hummus:
- ¼ cup almond butter
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small clove garlic, grated
- 2 tablespoons water (more as needed for consistency)
- Pinch of fine sea salt
For the wraps:
- 4 large collard green leaves, stems trimmed and thick center rib shaved flat with a knife
- 8 ounces sliced roasted turkey breast (deli-style, no added nitrates; look for no added sugar or preservatives to keep paleo-friendly)
- 1 ripe avocado, sliced
- 1 cup purple cabbage, thinly shredded
- 1 medium carrot, julienned or grated
Method
- Make the almond hummus: Stir together the almond butter, lemon juice, olive oil, garlic, water, and salt in a small bowl until smooth and spreadable. Add more water, a teaspoon at a time, if it's too thick. This is a thin, savory spread — not as thick as conventional hummus — just enough to coat the leaf evenly.
- Lay the collard leaves flat on a cutting board, inner side facing up. If you haven't already, use a paring knife to shave the thick center rib flush with the leaf so it lies flat.
- Spread a generous tablespoon of almond hummus down the center of each leaf.
- Layer the turkey over the hummus, dividing evenly among the four leaves.
- Top with avocado slices, shredded cabbage, and carrot.
- Fold the sides of each collard leaf inward, then roll from the bottom up, tucking as you go, like a burrito. If the leaves tear, don't panic; just wrap a little tighter and carry on.
- Slice each wrap in half on the diagonal and serve immediately, or wrap tightly in parchment paper, twisting or folding the ends to seal, for transport. If packing for later, squeeze a little lemon juice over the avocado slices before assembling to slow browning.
Variations & Notes
- Vegan Swap: Replace the turkey with marinated and baked tempeh slices or thick strips of roasted portobello mushroom.
- Extra Hungry: Double up and make 3 wraps per person instead of 2. Add a handful of sunflower seeds or hemp hearts for extra crunch and calories.
- Substitutions: Regular hummus works fine in place of almond hummus. Large Swiss chard leaves can substitute for collard greens in a pinch. Sliced chicken breast or smoked salmon both work in place of turkey.
- Storage: Assembled wraps keep for up to 1 day in the fridge, wrapped tightly in plastic or beeswax wrap. The almond hummus keeps separately for up to 5 days.
- Food Safety: Deli meats can carry Listeria, which grows even in the fridge. If you're pregnant, over 65, or immunocompromised, heat the turkey until steaming hot (165°F) and cool it before assembling — or swap in freshly cooked chicken or roast turkey.