Keto Coleslaw Wraps

September 7, 2016 by Leanne Vogel November 2, 2018

This lunch-friendly keto recipe is perfect for back to school, no matter what the age. I always have a container of cooked ground meat in the fridge ready for recipes like this. The great thing about this recipe is that you can use just about any leftover meat you have kicking around. Heck, even lunch meat would do the trick! If using lunch meat, aim for 2 slices of meat per wrap, so 32 slices in total. Makes: 16 wraps

Ingredients

Coleslaw

• 3 cups (270 grams) thinly sliced red cabbage
• 1/2 cup diced green onions
• 3/4 cup mayonnaise
• 2 teaspoons apple cider vinegar
• 1/4 teaspoon finely ground grey sea salt

Wraps and Additional Filling

• 16 collard leaves, stems removed
• 1 lb (455 grams) regular ground meat (beef, chicken, pork or turkey), cooked and chilled
• 1/3 cup (25 grams) packed alfalfa sprouts
• Toothpicks, for holding the wraps together

Instructions

1. Combine coleslaw ingredients in a large bowl. Mix with a spoon, until everything is coated well.
2. After removing the stem, each collard leaf should have a strip missing from one edge to about midway through the leaf. View images below for detailed instructions.
3. Place the first collard leaf on a clean surface. Place a spoonful of the coleslaw on the far edge of the leaf, where the stem has not been cut. Then, add a spoonful of meat, and top it with sprouts.
4. Begin rolling, tucking in the sides to avoid filling from spilling out. View images below for detailed instructions.
5. Once the wrap is rolled, insert 1 to 2 toothpicks on an angle, into the wrap, to hold it together for transport. This can be especially helpful if packing in your lunch.
6. Repeat with remaining leaves and filling.
7. Divide wraps into 4 servings, 4 wraps per serving, and enjoy!

Notes

Nutrition Information Per Serving