Drop in a pot of boiling, generously salted water, for 30-45 seconds. Remove and run under cold water. Blot dry. Now they are soft and pliable and ready to fill.
I filled these tasty collard green wraps with roasted yams and chipotle black beans…. like I would a burrito.
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.
Collard Green Wrap with Sweet Potato and Chipotle Black Beans
Vegan Collard Greens Wrap with roasted sweet potato, chipotle black beans, seared tofu ( or chicken), avocado and a flavorful chipotle lime dressing.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4
- Category: Vegan, Main, Wrap, Gluten free
- Method: Stove-top
- Cuisine: mexican
- 4 extra large collard green leaves
- 1 yam, diced ( 2-3 cups)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 cup seared tofu (or cooked shredded chicken )
- 1 can black beans, drained
- 1/4 tsp Chipotle powder ( or chili powder)
- 1/2 tsp cumin
- 1/4 tsp salt
- 1 Avocado, sliced
- ¼ cup chopped Cilantro
Chipotle Lime Vinaigrette:
Preheat oven to 425F
Toss yams with olive oil and season with salt and pepper and roast until tender and crispy, about 25 minutes.
Remove tough stems from collard greens ( see photos) and quickly blanch in boiling salted water, for about 30 seconds. Pat dry.
Cut tofu into strips or cubes and sear tofu in a little olive oil, seasoned with salt and pepper.
Heat the black beans and season with salt, chipotle and cumin.
Slice the avocado and chop the cilantro. Whisk together the dressing in a small bowl.
Assemble the wraps, dividing ingredients among the 4 leaves and wrap up tightly like a burrito. Serve with the dressing and spoon it inside for a burst of flavor.
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