Collard Wrap Sammies

These are my low carb sandwich saving grace. On a training day, I'm all about filling a couple slices of the good stuff with meats and cheeses and spreads (Ezekiel's sesame and cinnamon raisin loaves are my jam); but on a non-training/recovery day, I usually scale down the carbs in favor of fueling up on yummy fats. 

The possibilities of a collard wrap are endless. Just fill the collard leaf with whatever sammy spin you're feeling and nosh. This particular combo is not at all original or groundbreaking, it's just my personal fave. I also ended up buying the most unnecessarily large bundle of collards from the farmer's market....like it took up an entire rack in our fridge leaving zero room for any other goods. I picked this particular bundle for no reason other than I thought the leaves were a prettier green than the other options. My inner dialogue sounded something like: "Finley, get a grip and buy the smaller bundle" ........."But it's pretttyyyyyyyyyy....and everyone in the house will like them!" Keep in mind there are only two of us. And my manfriend-meets-roommate-meets-landlord (kisses, beb!) wasn't even eating them. Soooooooo I ate an unnatural amount of collard wrap sammies for about two weeks. Sometimes crushed two a day.

Ingredients

  • 1 giant collard leaf, raw
  • 3 slices smoked deli turkey breast (I like Applegate Organics)
  • 3 slices pastrami (again...Applegate is my favorite)
  • 1 slice of white cheddar cheese
  • Dollop of No Bullshit Mayonnaise
  • Dollop of spicy brown mustard
  • A few shake of Trader Joe's Everything But the Bagel seasoning (if you don't know what this is.....bless your heart)

Method

  1. With a small, sharp cutting knife, flip your collard leaf so the round part of the stem/vein is facing up. Very carefully shave it down to the base of the leaf without cutting holes in the actual leaf (the stem can be pretty woody, so you want to thin it out as much as possible).
  2. Slather the mayo and mustard on the leaf and then pile in the filling. You'll want to arrange the fillings to be pretty central (leaving 2-3 inches of space on the longer sides, and about 1-2 inches of space on the shorter sides).
  3. Carefully and tightly fold the longer outside sides of the collard leaf towards the center, folding one edge on top of the other. Then tightly fold the tops in towards each other (you probably won't be able to get these tucked over one another, which is fine as long as you fold tight!)
  4. Flip the sammy over and cut it half on a diagonal with a sharp knife. Enjoy your masterpiece!