From the February/March 2018 issue
Serves 2


  • 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


  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

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today