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Breakfast Burrito Collard Wrap

All your breakfast favorites are wrapped up into this Breakfast Burrito Collard Wrap, using a few collard greens as the wrap for extra vitamins and minerals!
Course Breakfast
Keyword Breakfast Burrito Collard Wrap
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 serving
Calories 338kcal
Author Kelly


  • 3-4 large collard green leaves (50 grams)
  • 1/2 cup cooked and cubed sweet potato (60 grams*)
  • 1/4 medium avocado (37 grams)
  • 1/4 cup no salt added canned black beans, drained and rinsed (40 grams)
  • 1 egg + 3 tablespoons egg whites
  • 1/4 cup diced tomato (40 grams)
  • 1 teaspoon coconut oil, divided
  • sliced jalapeno, to taste
  • fresh cilantro, to taste
  • hot sauce or salsa of choice, to taste


  • Rinse the collard greens and cut off the stem piece that extends beyond the leaf. Lay them flat, layering slightly so it looks like a big tortilla.
  • Smash the avocado on the collard greens, in the middle, but slightly towards one side. Layer the black beans on top.
  • Place a small saute pan over medium-low heat, add ½ teaspoon coconut oil, and let it heat up, about 30 seconds. Add cubed sweet potato to the pan and saute for 3-5 minutes, stirring occasionally, until warmed and browned. Add sweet potato on top of black beans.
  • Scramble egg and egg whites in a bowl. Add the remaining 1/2 teaspoon of coconut oil to the pan and add egg mixture. Cook for 3-4 minutes stirring frequently. Once eggs are cooked, add on top of the sweet potatoes.
  • Add the diced tomatoes, sliced jalapeno, fresh cilantro, and hot sauce or salsa of choice on top of the other ingredients on the collard green.
  • Now comes the fun part. Wrap the collard greens up like you would a burrito. Roll up the leaves starting on the side the fillings are biased to, folding it on top, then tucking in the sides, then continuing to roll. As you roll, tuck in anything that pops out.
  • Slice in half and enjoy!


*I cooked a sweet potato in the oven at 375 degrees Fahrenheit for about 35 minutes the night before and just stuck it in the refrigerator. The next day you can just cut it in cubes to saute. If you are making the sweet potato the morning of, just stick it in the fridge for a few minutes so it settles and is easy to slice.


Serving: 1g | Calories: 338kcal | Carbohydrates: 34g | Protein: 19g | Fat: 15g | Sugar: 9g