A little bit of curry. Some lime zest. And a spoonful of peppery apricot jam to sweeten the deal. These bites are stuffed with ground turkey, sweet potato, and swiss chard – but if you’re feeling creative, you can certainly swap out the turkey for another ground meat that makes your heart go pitter-pat.

Sure, there are lettuce cups and romaine leaves and even cassava tortillas that you can wrap your food in. But have you ever wrapped with a collard? It’s almost as if collard leaves were MADE for wrapping. They’re large and broad, heavy enough to hold your food but not so fibrous that they’re tough to bite through. When filled with paleo pecan hummus, you’re in for a treat.

Full disclosure: The zucchini fritter cups must be made ahead of time (they’re worth it). Fritter cups aside, these sliders come together in a snap. They also make fabulous leftovers.

The trick to this 30-minute paleo meal is that we’ve sliced the pork chops up thin, so they cook quickly. Season your pork with shiitake mushrooms, fresh ginger, a splash of coconut aminos, and hoisin sauce and it’s magic in a lettuce cup.

A Mexi burger with green chilis, paprika, and smokey flavors of chipotle topped with caramelized onions, browned mushrooms, and an avocado roasted pepper sauce that’s as good as it sounds. Don’t be frightened by the long list of ingredients; many of them are stacked, which means you’ll use them in the burger and the toppings.