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Our standard is simple: No antibiotics, ever.

Animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

Bacon and Sweet Potato Collard Wrap

Bacon and sweet potato wrap recipe

Doing a Whole30® or thinking about doing one? You can say “yes” to this Whole30 compliant recipe that will be served at The Clean Slate Café pop-up, featuring Applegate® , Primal Kitchen® and Primal Palate® . If you’re in the New York City area, come taste for yourself – January 23, 24 and 25! Not able to attend? Follow along with #TheCleanSlateCafe.

  • Dairy-Free

  • Gluten-Free

  • Whole30 Approved


Serves 1 | Total Time: Less Than 15 Mins

Ingredients

For the wrap:

For the Roasted Sweet Potatoes:

Instructions

For the wrap:

  1. Cut out the thickest part of the main rib of the collard leaf and discard (this will make rolling the wrap easier). Blanch the leaf in a large pot of boiling salted water for 10 seconds. Using tongs, remove the leaf and run under cold water to stop the cooking. Pat dry.
  2. Place the leaf on a work surface, overlapping the cut sections of the leaf to make 1 whole wrapper. Carefully spread the aioli over the center of the leaf. Top with the sweet potatoes, chopped bacon and pickled red onions.
  3. Fold the sides of the leaf in, over the filling, and then roll up snugly like a burrito. Cut in half, if you like, before serving.
For the Roasted Sweet Potatoes:
  1. Preheat the oven to 400°F.
  2. Combine the sweet potatoes, olive oil and Super Gyro seasoning in a bowl and stir until thoroughly coated.
  3. Transfer the seasoned sweet potatoes to a baking sheet and roast, stirring once, until tender, about 20 minutes.
  4. Remove from the oven.

Gluten-Free

Dairy-Free

Whole30 Approved