Collard Greens Wrap – served up burrito style with roasted sweet potatoes, tofu chipotle black beans, avocado and a delicious Chipotle Lime dressing. Vegan and Gluten free!
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.
Vegan Collard Greens Wrap with roasted sweet potato, chipotle black beans, seared tofu ( or chicken), avocado and a flavorful chipotle lime dressing.
Chipotle Lime Vinaigrette:
Preheat oven to 425F
Remove tough stems from collard greens ( see photos) and quickly blanch in boiling salted water, for about 30 seconds. Pat dry.
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.
Keywords: collard green wraps, collard green wrap, collard greens wrap, vegan collard green wrap, collard green burritos, collard green burrito, collard green recipes,