Bacon, tomatoes, and cucumber wrapped in collard green leaves make for a fun twist on the classic BLT sandwich.
1/3 cup paleo mayo
2 tbsp. freshly chopped cilantro (parsley works as well)
3 tbsp. filtered water
1 tsp. lemon or lime juice
salt and pepper to taste
1 8 ounce packet no sugar bacon (approx. 8–9 slices)
2 tomatoes (sliced and cut in half)
1 cucumber (julienned or thinly sliced length-wise)
1 avocado, sliced
1 bunch of collard green leaves
To begin, add all of the ingredients needed for the dressing to a mason jar and shake to combine. Set the dressing aside for later.
Now, spread the slices of bacon onto a large baking sheet and place the baking sheet in a cold oven. Turn the oven to 400˚F. Cook the bacon until they are crisp (about 12-15 minutes).Remove the bacon from the oven and drain them to a plate lined with clean paper towels.
While the bacon cooks, prepare the vegetables and collard green leaves.
To prepare the collard green leaves, you will need to trim the stem, level the spine of the collard green so it’s flat. Then blanch the greens. Submerge the greens one at a time in simmering hot water, then immediately transfer the greens to an ice bath. Remove the greens from the ice bath and pat them dry using paper towels. CLICK HERE for a full breakdown
Assemble the wrap by layering the cucumber, tomato, bacon, avocado slices and dressing in the middle of the collard green wrap. Then fold the bottom half of the collard green wrap over the vegetables, bacon, and dressing. Fold in the sides of the wrap and roll it up like a burrito. Cut the wrap in half and ENJOY!
You can certainly customize the veggies and meat that goes into your wrap. Especially if you are making these for you and your family’s linch boxes. You can customize each wrap according to each person’s preferences.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Take to work lunches
- Cuisine: American
Keywords: BLT wrap