From the February/March 2018 issue
Serves 2

Ingredients

  • 4 large collard leaves, thick stems removed
  • 1-2 TBSP Dijon mustard
  • 8 slices roasted turkey breast
  • 1 medium ripe avocado, pitted and mashed
  • 1/2 cup thinly sliced cucumber
  • 1 medium beet, peeled and shredded
  • 1 medium bell pepper, seeded and thinly sliced
  • 1/2 cup sprouts

Directions

  1. Lay the collard leaves on a flat work surface. Spread with the mustard.
  2. Layer on the ingredients in the order listed.
  3. Roll up burrito-style, folding in the outer edges

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