Drop in a pot of boiling, generously salted water, for about 45 seconds. Remove and Place in a bowl of ice cold water. Blot dry. They are ready to fill.
I filled these tasty wraps with roasted yams, drizzled with olive oil, sprinkled with salt and pepper and whole cumin seeds.
Begin placing your ingredients at the bottom end of the collard green.
Today I added seared tofu, but chicken or beef would work well too, or baked tofu or smoked tofu.
Cut in half and serve with a little Chipotle-Lime Vinaigrette, for an extra burst of flavor.
1 large Yam- peeled, diced, drizzled with olive oil, pinch salt, pepper and cumin seeds (optional) and roasted in a 425 F oven until tender and crispy, about 25 minutes.
1 C baked, smoked or seared tofu (or chicken or beef)
1 1/2 C cooked black beans seasoned with:
1/4 tsp Chipotle
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp maple or agave
1 Avocado, sliced
Chipotle Lime Vinaigrette:
2 T lime
2 T olive oil
1/4 tsp chipotle powder
Yield: 4 wraps