Low-Carb Southwestern Turkey Collards Wraps

Directions

Dice up the red bell pepper into pieces about 1/4 inch square. Heat 1-2 teaspoons olive oil in a frying pan over medium heat and saute the red pepper until it’s tender-crisp, about 4 minutes. While the peppers cook, trim and wash 8 large collards leaves and pat dry with paper towels. Slice up 2 more collard leaves and coarsely chop the sliced collards. Remove seed from avocado, dice the avocado and toss it with with lime juice. Remove the red pepper from the pan and set aside, add a little more oil as needed, and saute the ground turkey over medium-high heat until it’s nicely browned, breaking apart with a metal turner as it cooks. Then add the diced green chiles with juice, Kalyn’s Taco Seasoning, Spike Seasoning, and water, stir together gently, turn heat to medium-low, and let the mixture cook until the water has almost all evaporated. When most of the water is gone, add the cooked red peppers and chopped collards and cook about 3 minutes more, until the collards are slightly wilted. To serve, fill each collard leaf with about one-eighth of the turkey mixture and top with some diced avocado. Serve with some cut limes to squeeze on at the table.