Egg Roll Wrap

This is a dish filled with flavor! The first time I made this I was on “The Whole 30” diet. This doesn’t feel like diet food and it has been a staple in my house ever since! If I don’t want to make it as a wrap, I throw an egg in it and just it the filling. It’s so delicious!

INGREDIENTS

1 lb ground turkey or turkey sausage

1 tbs olive oil

2 tbs sesame oil

1 bunch of green onion ~ chopped

1 sm red onion ~ diced

5 cloves garlic ~ minced

1 tbs ginger

1 8 oz can water chestnuts ~ chopped

1 tbs garlic chili sauce

14-16 oz bag coleslaw

4-5 tbs Braggs amino acids

1 tbs rice wine vinegar

1 tbs sesame seeds ~ black or white

6 large collard greens or boiled cabbage leaves

S/P to taste

Seasoning for turkey if you do not use sausage

1 tbs fennel

1 tsp crushed red pepper

1 ½ tsp dried thyme

DIRECTIONS

You can use turkey sausage or ground turkey. On stovetop heat 1 tbs olive oil, add red onion and cook for 3-4 minutes. Add ground turkey sausage (or turkey with seasonings), cook for another 5 minutes. Add 1-2 garlic cloves, 1 tbs sesame oil, 1 tbs Braggs amino acid. Continue cooking until meat is done. Next, add coleslaw and cook down a bit then continue layering the flavor by adding the rest of the garlic, Braggs, sesame oil. Also add the ginger, rice wine vinegar, and the garlic chili sauce. Cook for another 8-10 minutes until coleslaw is tender. Add chopped water chestnuts, sesame seeds, and green onion and salt to taste, (if needed) Thoroughly blend ingredients.

Rinse and dry collard green leaves. Pull out the large part of the stems. Add 3-4 tbs of egg roll filling on the collard green. Wrap up like a burrito or use smaller green parts and wrap like a taco. Second option is to boil cabbage leaves until soft as your wrap. ENJOY!

NUTRITIONAL INFORMATION