Steak Fajita Collard-Wrapped Burritos . Would You Try This Collard Wrap? Tag so…
?Steak Fajita Collard-Wrapped? Burritos ???
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Would You Try This Collard Wrap?? Tag someone who loves healthy food! ??
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by @the_organic_heart
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½ lb. grass-fed steak (such as
rib-eye), sliced into strips
4 large collard green leaves
1 red bell pepper, sliced thin
1 small onion, sliced thin
2 tbsp. extra virgin olive oil
1 cup green cabbage, shredded
½ cup tomatoes, diced
1 tbsp. cilantro, minced
1 avocado, pitted and smashed
½ tsp. salt
¼ tsp. black pepper
½ tsp. chili powder
½ tsp. cumin
Serve with fresh salsa
Directions:
In a large frying pan fill it up ¾ of the way with water. Bring the water to a boil. On a cutting board take each collard green leaf and using a sharp knife shave the thick stalk down until it is the same thickness as the leaf. This will allow the leaf to become more flexible for wrapping.
Using a pair of tongs place each collard leaf (one at a time) into the boiling water for about 30 seconds. Remove the collard leaf and lightly pat the excess water off with a paper towel.
In a pan sauté your onions and bell pepper in the olive oil a few minutes or until they are nicely browned. Add in the sliced steak, salt, pepper, chili powder and cumin then sauté for 2-4 minutes depending on how you prefer your steak to be prepared.
To assemble the burritos: Lay out two collard green leaves on a cutting board, slightly overlapping each other. On the right side of the leaf add in the steak fajita mixture the top with the tomatoes, avocado, cabbage and cilantro. You will roll this like a burrito gently folding in the sides and wrapping it tight. Once the burrito is rolled slice it in half.
Serve with fresh salsa
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