TURKEY-BACON-AVOCADO KALE WRAPS
Paleo lunches are usually just leftovers or salads, so there are times when I definitely miss wraps and sandwiches. Usually I’ll make lettuce wraps, and those are good, but they aren’t really as flexible as a traditional tortilla. I prefer to use a cabbage, collard, or kale leaf because they’re sturdier and just a bit more wrap-like. SERVES 1
PREP TIME: 5 minutes
COOK TIME: None
1 large kale leaf, most of the stem removed
4 slices cooked turkey
Homemade Mayo (here) or Ranch Dressing (here), for spreading
¼ avocado, sliced
1 slice cooked bacon
1 slice tomato, halved (optional)
Place the kale leaf on a cutting board. Layer the turkey onto the leaf, and spread a bit of Mayo or Ranch Dressing over it. Add the avocado, bacon, and tomato (if using) on top of the turkey, roll it up, and serve.
VARIATION 1 BUFFALO CHICKEN–KALE WRAP: Cut a chicken breast into long slices, and toss with Buffalo Sauce (here). Wrap in a kale leaf, and serve with Ranch Dressing (here).
VARIATION 2 CHICKEN SALAD WRAP: Wrap Chicken Salad (here) in a kale leaf.
PREP TIP: Make these the night before so they’re ready for work or school lunches.
