Collard Wrap Breakfast Burritos

Whole30 Collard Wrap Breakfast Burritos

Collard Wrap Breakfast Burritos

These simple breakfast burritos are packed with all the essential flavors, but wrapped up in sturdy greens. If you haven’t tried collards before, you’re in for a real treat. They offer the ease and portability of a sandwich, but are lower in calorie and more nutrient dense.

Collard Wrap Breakfast Burritos

Collard Wrap Breakfast Burritos Ingredients:

8 large collard greens

1 large sweet potato, roasted

¼ teaspoon sea salt

¼ teaspoon cumin

1 tablespoon lime juice (half a large lime)

½ pound Italian sausage, cooked, compliant

4 eggs, scrambled

1 large avocado

1 tomato, or 1 cup cherry tomatoes, halved

Cilantro, to garnish

Salsa, for serving

Collard Wrap Breakfast Burritos

Collard Wrap Breakfast Burritos

Collard Wrap Breakfast Burritos

Collard Wrap Breakfast Burritos

Collard Wrap Breakfast Burritos

Collard Wrap Breakfast Burritos

Whole30 Collard Wrap Breakfast Burritos blog

Print Recipe
Collard Wrap Breakfast Burritos
These simple breakfast burritos are packed with all the essential flavors, but wrapped up in sturdy greens. If you haven’t tried collards before, you’re in for a real treat. They offer the ease and portability of a sandwich, but are lower in calorie and more nutrient dense.
Collard Wrap Breakfast Burritos
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Rating: 0
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Rate this recipe!
Course Breakfast
Cuisine American
Keyword Meal Prep
Prep Time 20 minutes
Cook Time 15 minutes
Servings
meals
Ingredients
Course Breakfast
Cuisine American
Keyword Meal Prep
Prep Time 20 minutes
Cook Time 15 minutes
Servings
meals
Ingredients
Collard Wrap Breakfast Burritos
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add warm (not hot) water to a large bowl, and soak collard leaves for about 10 minutes while preparing your other ingredients.
  2. Scoop baked sweet potato flesh out of the skin, and add to a bowl. Add sea salt, cumin, and lime juice, and stir until very smooth. If your potato isn’t creamy enough, add some almond milk or hot water to make the sweet potato spreadable.
  3. Prepare the rest of the ingredients by having cooked sausage, scrambled eggs, sliced tomatoes, and sliced avocado ready.
  4. When ready to assemble, take two collard greens from the soaking water, and place one with the stem side up on the cutting board. Starting from where the stem starts to protrude near the top of the leaf, cut the top half of the stem off, and trim the stem off below the green. Watch the video or view photos above to see this process.
  5. Take two collards with the stems trimmed, and place them with the tops on opposite sides.
  6. Start by adding a layer of sweet potato in a burrito-shape in the center of the leaves lengthwise.
  7. Layer the sausage, eggs, tomato, avocado, and cilantro into the centers.
  8. Begin by folding the top and bottom of the greens in, and then wrap the greens over the fillings from left to right. Collard greens are sturdy and will hold shape once you have them folded. You will need to gently hold the fillings in place as you wrap the burritos.
  9. Serve with a compliant salsa for a dipping sauce.
Recipe Notes

Nutrition for 1 out of 4 servings:

18.7g Protein | 23.7g Carbs | 30.5g Fat | 8.8g Fiber

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