Ingredients
- 8 collard leaves, washed and trimmed, make sure they're pliable
- 1 Roma tomato, thinly sliced
- 1 avocado, pitted and thinly sliced
- 1 cup lettuce, shredded
- 1/4 cup Greek yogurt
Instructions
- Roll the collard burrito one at a time. Lay the collard leaf on a flat surface or use a wooden cutting board.
- Start at the upper portion of the leaves. Fill each leaf with rice (about 1/4 cup), if using large leaves, fill with more rice. Add avocado, lettuce, tomato, and Greek yogurt.
- Roll from the top, when you reach the middle, fold the two sides of the leaf and continue rolling. Secure the wrap, cut in half.