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.
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Turkey-bacon-avocado kale wraps give you all the deli-counter satisfaction of a club sandwich without the bread. A big kale leaf stands in for the wrap, layered with slices of turkey, creamy avocado, crisp bacon, and a swipe of mayo or ranch. It's a five-minute lunch that travels beautifully and eats even better.
Pro Tips
- Choose a large, flat kale leaf and shave down the thick center stem with a knife so it rolls without snapping.
- Warm the leaf briefly in your hands or over a low flame — a few seconds of heat makes it pliable instead of brittle.
- Spread the mayo or ranch directly on the turkey layer; it acts as the glue that keeps everything in place as you roll.
- Roll tightly like a burrito, tucking the sides in as you go, then slice on the diagonal for a cleaner eat.
Frequently Asked Questions
Can I meal-prep these kale wraps?
Roll them up to a day ahead and keep them seam-side down, wrapped tightly. Add the tomato just before eating so it doesn't make the wrap soggy.
What can I use instead of a kale leaf?
Butter lettuce or large collard greens both roll well. Collards need the stem shaved even more than kale.
Is this wrap Paleo?
Yes — assuming the turkey and bacon are sugar-free and unprocessed, and the mayo is made with compliant oil. It's naturally gluten-free and grain-free.
How do I keep the wrap from falling apart?
Don't overfill it, shave the stem, and roll firmly. A toothpick through each half also helps if you're packing it for lunch.
Recipe Card
Ingredients
Method
- 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.
