Collard Green Wraps (Paleo + Whole30 Option)

We love a tasty wrap recipe, and especially one that is both flavorful and filling. These collard green wraps are exactly that - super delicious and satisfying, too! They are Paleo with options to make them Whole30 compliant too!

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author J+E | Real Simple Good


  • 4 large collard leaves, thick stems removed from the bottom of leaves
  • 1.5 lbs roasted turkey breast (can sub other clean deli meat or any protein leftovers really)
  • 1 cucumber, thinly sliced
  • 1 bell pepper, sliced into strips
  • 1/2 cup sprouts

For the spread:

  • 1/2 cup roasted macadamia nuts
  • 1/2 cup roasted cashews
  • 1 can olives, drained (14.5 oz)
  • 1 lemon, juice of
  • 2 tbsp olive oil
  • 2 cloves garlic, peeled
  • 20 fresh basil leaves
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt (omit if nuts are salted)


  1. First, make the spread by combining all of the spread ingredients in a food processor. Process until the nuts are broken down into a semi-smooth texture, stopping to scrape the sides as needed. If the spread is too thick, you can add a little water or olive juice to thin it to your desired consistency.
  2. Chop cucumber and bell pepper as noted.
  3. Now, assemble the wraps. Place a collard leaf flat on a plate and spread some of the spread on the leaf with a knife. Then, layer on the turkey, cucumber and bell pepper.
  4. Roll the leaf up burrito style. Serve whole or secure ends with toothpicks and cut in half. Enjoy.