Craving that satisfying crunch of a loaded wrap, but don’t want the carbs? You’ve come to the right place! These Coleslaw-Stuffed Keto Wraps are the ultimate answer to a healthy, low-carb lunch that’s bursting with flavor and texture. We’re swapping out tortillas for crisp, vibrant collard green leaves and stuffing them with a creamy, tangy coleslaw and savory ground meat. It’s a refreshing, protein-packed meal that’s incredibly easy to assemble and perfect for meal prep. Get ready to wrap and roll your way to a delicious keto lunch!
Ingredients
• For the Keto Coleslaw
• 4 cups / 400g thinly sliced red cabbage
• ½ cup / 50g diced green onions
• ¾ cup / 170g mayonnaise
• 2 tsp / 10 ml apple cider vinegar
• ¼ tsp / 1.5g sea salt
• For the Wraps & Filling
• 16 large collard leaves
• 1 lb / 450g cooked ground meat (beef, turkey, or chicken)
• ⅓ cup / 11g packed alfalfa sprouts
Instructions
1. In a large bowl, combine the sliced red cabbage, green onions, mayonnaise, apple cider vinegar, and sea salt. Mix thoroughly until the vegetables are well-coated in the creamy dressing. Set aside.
2. Prepare the collard leaves by laying each one flat and carefully slicing away the tough central stem from the base up to about the middle of the leaf. This makes the leaf pliable and easy to roll.
3. Place a prepared collard leaf on a clean work surface with the cut end facing away from you.
4. Spoon a portion of the coleslaw onto the top half of the leaf. Top the slaw with a spoonful of the cooked ground meat, followed by a pinch of alfalfa sprouts.
5. To roll, fold the top edge of the leaf down over the filling. Then, fold in the left and right sides to secure the contents.
6. Continue rolling the wrap tightly from the top down towards the base, overlapping the edges where the stem was removed to create a secure seam.
7. Secure the finished wrap with one or two toothpicks to prevent it from unraveling.
8. Repeat the process with the remaining collard leaves and filling.
9. The recipe yields 16 wraps. Divide them into 4 servings of 4 wraps each and enjoy!
Nutritional Information
• Approximate values per serving (4 wraps)
• Calories: 645
• Net Carbs: 9g
• Protein: 25g
• Fat: 56g
Pro Tips
• for Perfect Keto Wraps
• To make the collard leaves more flexible and easier to roll, blanch them in boiling water for 30-60 seconds, then immediately plunge them into an ice bath to stop the cooking process. Pat dry before using.
• Feel free to swap the ground meat with shredded chicken, pulled pork, or even canned tuna for a different flavor profile.
• The coleslaw tastes even better when made ahead of time! Prepare it a few hours or even a day in advance and store it in the refrigerator to allow the flavors to meld together.
FAQ
Q: How do you make collard green leaves flexible for wraps
A: To make the collard leaves more pliable and easier to roll, blanch them in boiling water for 30-60 seconds. Immediately transfer them to an ice bath to stop the cooking process, then pat them dry before filling.
Q: Can I use a different protein in these keto wraps
A: Absolutely! This recipe is very versatile. Feel free to swap the ground meat with other keto-friendly options like shredded chicken, pulled pork, or even canned tuna for a different flavor.
Q: Are these keto wraps good for meal prep
A: Yes, they are perfect for meal prep. For best results, store the keto coleslaw, cooked meat, and prepared collard leaves in separate airtight containers in the refrigerator. Assemble the wraps just before serving to maintain their crunch.
Q: Is this keto coleslaw recipe high in carbs
A: No, this coleslaw is specifically designed to be low-carb and keto-friendly. By using cabbage, mayonnaise, and apple cider vinegar, it provides a creamy and tangy flavor without the high sugar content of traditional coleslaw.
