Instructions

To Blanch Collard Greens:

1. Place two large handfuls of ice cubes in a large bowl of water and set aside (or refrigerate a large bowl of water for an hour or two prior to blanching)
2. In a large pan or pot, bring 5-6 cups of water to a boil and reduce to a simmer
3. Cut stems and trim the spine of the collard
4. Place the leaves 1 at at time into the simmering water
5. Leave in for only 30 seconds
6. The longer you leave it in, the softer it will become and you’ll need it to hold up when you wrap your ingredients
7. Remove collard and place directly into the cold water for 10-15 seconds using a tongs
8. Remove and pat dry with a towel or paper towel
9. Set aside and continue process until all are blanched

For the Wraps:

1. Place three to four collard greens down flat in a diamond like pattern with half of each leaf overlapping the others
2. Place turkey down in the center of the wrap
3. Add onion and tomato on top, ensuring that the onion and tomato is evenly dispersed over the turkey
4. Cover with micro greens and drizzle Caesar dressing over it
5. Top with desired amount of bacon
6. Like a burrito, bring the left and right sides inwards over the top of the ingredients
7. Then grab the wrap, side furthest away from you, and bring it over top
8. Begin rolling wrap towards you, tucking in as you go
9. Use toothpicks to hold it in place until you cut it in half or are ready to eat!