Collard Green & Chopped Turkey Wraps {Leftover Turkey Idea}

We have the perfect leftover turkey idea. Try our Collard Green & Chopped Turkey Wraps, and you may just do a little happy dance! These turkey wraps are a healthy way to start the new year on the right track, filled with collard greens and other fresh veggies. Grab the recipe down below! 

Collard Green &  Chopped Turkey Wraps {Leftover Turkey Idea}

OMGEE! It’s the day after Thanksgiving (or the day after the day after Turkey Day), and you still have leftover turkey! This is B-A-D. I think it might be time to give our Collard Green & Chopped Turkey Wraps a try. I mean, what better way to use leftovers than to reinvent them into something genuinely a-mazing. If you’re a turkey eater, then this recipe idea is going to come in mighty handy. Plus, this recipe is pretty darn muy delicious. I mean how could it not be? There’s fresh collard greens, shoestring carrots, roasted yellow and red bell peppers, green onion, red quinoa, and chopped turkey. And the whole thing is drizzled with Habanero Mayo. Not too shabby if you ask me. 

And yes, this beet came from my garden. The last beet was used for this jam-packed delicious leftover turkey recipe idea.

But wait a minute, you’re probably wondering how we got here. Where did I get the turkey you ask? Okay, you twisted my arm hard enough, so I’ll tell you. I picked up this beautiful bird at our local Krogers. I grabbed the Fresh Honeysuckle Turkey Breast for a few reasons, and here they are. The Honeysuckle brand uses no growth hormones, no added hormones or steroids, and the turkeys are raised by independent family farmers who take pride in offering a great product and wait for it, they’re USDA process certified. 

And the for small gatherings of friends and family the Fresh Honeysuckle Turkey Breast is perfect. The turkey breast is ideal for those looking to entertain on the smaller side, or if you’re like us and need a lot of Turkey, this particular one is great for extra white meat. 

Get the recipe down below.

Collard Green & Chopped Turkey Wraps

Ingredients:

• 1 1/2 cup Chopped Turkey
• 1 cup Red Quinoa
• 1/2 cup Shoestring Carrots
• 1/3 cup Roasted Yellow and Red Peppers, sliced
• 2 large Collard Greens
• 2 tablespoons Green Onion
• 2 tablespoons Beets, diced

Directions for assembling Turkey Wraps:

1. Rinse the collard green and pat them dry using clean paper towels.
2. Add chopped turkey, red quinoa, shoestring carrots, sliced fire roasted yellow and red peppers, diced beets, and sliced fresh Anaheim peppers.
3. Top with a drizzle of Habanero Mayo.
4. Serve.

Turkey Directions:

1. Thaw turkey in iced water for 24-hours before cooking.
2. Pat the turkey dry using paper towels.
3. Brush turkey with extra virgin olive oil.
4. Season the turkey with sea salt and freshly cracked black peppercorns.
5. Cook on the lower rack in a preheated 350-degree oven.
6. Cook the turkey for 2 1/2 – 3 hours or until an internal reading (not touching a bone) of 165 degrees.
7. Remove the turkey from the oven and allow it to stand for 15 minutes.
8. Carve.