Low-Carb Southwestern Turkey Collards Wraps

Ingredients

• 1 large red bell pepper, diced medium
• 10 large collard greens, divided
• 2 avocados, diced into chunks
• 2 T fresh-squeezed lime juice
• 1 lb. lean ground turkey
• 2-3 tsp. olive oil
• 1 can diced green Anaheim chiles with juice
• 1 T Kalyn's Taco Seasoning or your favorite brand
• 2 tsp. Spike Seasoning
• 1/2 cup water
• Additional cut limes to squeeze on at the table

Directions

1. Cut the red bell pepper into roughly 1/4 inch dice.
2. Warm 1-2 teaspoons olive oil in a skillet set over medium heat, then cook the red pepper until it is tender but still has a little bite, about 4 minutes.
3. As the pepper cooks, trim 8 large collard leaves, rinse them well, and dry them with paper towels.
4. Take 2 additional collard leaves, remove any bulky stems, slice the leaves, and chop them roughly.
5. Pit the avocado, cut it into dice, and gently coat it with the lime juice.
6. Transfer the cooked red pepper out of the pan and reserve it. Add a bit more oil if the pan needs it, then cook the ground turkey over medium-high heat, using a metal turner to crumble it as it browns.
7. Stir in the diced green chiles and their juice, Kalyn's Taco Seasoning, Spike Seasoning, and water. Mix gently, lower the heat to medium-low, and simmer until nearly all the liquid has cooked off.
8. Once the pan is almost dry, return the red pepper to the mixture and add the chopped collards. Cook for about 3 minutes longer, just until the greens soften and wilt slightly.
9. For serving, spoon about one-eighth of the turkey filling into each collard leaf and add diced avocado on top.
10. Bring cut limes to the table for squeezing over the wraps.