Thanksgiving Leftover Wrap
Author: 
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5 Wraps
 
Ingredients
  • Wrap ingredients:
  • 5 collard green leaves
  • 2-3 cups Turkey or chicken, cooked and shredded
  • 1 avocado, sliced
  • 2 cups roasted squash or sweet potato, cooked, and sliced or mashed

  • Cranberry sauce ingredients:
  • 7.5 ounce container (2 cups) fresh cranberries
  • 5 dates, minced
  • 5 basil leaves, chiffonade
  • ¼ teaspoon cinnamon
  • ¼ cup water
  • ¼ cup cold pressed apple juice
Instructions
  1. In a sauce pan on medium heat, combine cranberries, dates, basil, cinnamon, water and apple juice.
  2. Let simmer while occasionally stirring until cranberries pop and mixture becomes thick. Set aside to cool.
  3. In a large pan, heat water to a boil and then set to low heat.
  4. Use tongs to submerge collard green leaves in the hot water, one at a time for about 5 seconds on each side. Remove from pan.
  5. Cut off excess stem and carefully shave down the midrib of the leaf to make it easier to fold.
  6. Layer in the center of the leaf along the midrib, cranberry sauce, squash, avocado, and then the turkey.
  7. Fold opposite edges of the leaves in towards the center. and then fold one of the remaining sides in to create a roll. Roll until you create a burrito-like shape.
  8. Cut and enjoy.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/thanksgiving-turkey-leftover-wrap/