A creative way to use sturdy, nutrient-packed kale

Recipe: Turkey Avocado Apple Wraps

Perfect for summer and packed with protein, these wraps are a great way to use up leftover barbequed turkey or chicken breast meat.

by Nell Stephenson

A sneak peak of one of my favorite recipes from my new book “Paleoista,” (as published on these simple wraps use sturdy, nutrient-packed kale leaves as wrappers instead of grain-based products. For those of you who follow either a gluten-free or paleolithic diet, try these crunchy, refreshing wraps this week!


-1 bunch kale, tough stems removed, thoroughly rinsed and spun dry

-1 cup leftover turkey (or chicken) breast, cut into strips

-1 medium avocado, pitted, peeled, and sliced

-1 large apple, cored and thinly sliced

- sliced cherry tomatoes, optional

- freshly-grated cinnamon, to taste (optional)


Reserve and set aside 4 large kale leaves. Finely chop the remaining leaves and steam for two to three minutes, or enjoy raw, if desired.

Place the whole leaves on work surface. Layer chicken or turkey, avocado, and apple evenly onto all 4 leaves. Top with the chopped leaves.

Add cherry tomatoes, if desired. Sprinkle with cinnamon, if desired.

Roll each leaf into a burrito shape and enjoy!


Nell Stephenson is an Ironman athlete, nutritional consultant, and author of "Paleoista: Gain Energy, Get Lean, and Feel Fabulous With the Diet You Were Born to Eat," now available from Amazon. Tweet or direct message her on Twitter (@nellstephenson) to "paleoize" your favorite recipes and get it featured here at