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.
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 1x
- Category: Vegan, Main, Wrap, Gluten free
- Method: Stove-top
- Cuisine: mexican
Ingredients
- 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:
- 2 Tablespoons lime juice
- 2 Tablespoons olive oil
- 1 teaspoon agave or honey
- ⅛ teaspoon salt
- 1/4 tsp chipotle powder
Instructions
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.
Keywords: collard green wraps, collard green wrap, collard greens wrap, vegan collard green wrap, collard green burritos, collard green burrito, collard green recipes,
Anonymous says
January 18, 2013 at 2:46 amYUM YUM YUM! And… thank you for the shout out. You are lovely and nice and generous. And an amazing chef! xxx
And also, I couldn’t figure out how to comment as just me… so, Alison at Boots. xxx
Alison says
January 20, 2013 at 5:53 pmOh my gosh. These look and sounds DELISH.
Angela @ Canned Time says
January 22, 2013 at 6:58 pmMade these..and ate these today and they were incredible! The boiling / ice bath works perfectly. I filled mine with Guacamole, Sweet Potato and Granny Smith Apple slices. So delicious. Thanks so much for sharing 🙂
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Lindsey Shelley says
March 9, 2013 at 8:38 pmLove so many of your recipes! This is going to bring some color and heat to my dreary Alaskan March day!
Thanks.
Lindsey Shelley says
March 9, 2013 at 8:39 pmLove so many of your recipes. This one is going to bring color to my dreary Alaskan March day!
Thanks.
Alicia Lopez says
March 21, 2013 at 8:08 pmMade these for lunch today with mustard greens and a side of brown rice. Perfect!
rootoftherootblog says
March 23, 2013 at 1:57 pmMy goodness you’ve done an amazing thing with this blog. Seriously. You’ve totally gotten into the full swing of it, with the amazing pictures, the creative recipes, the different KINDS of recipes, and the “print this recipe” is the icing. As a newly, mostly gluten-free gal I couldn’t be happier to see you using REAL food instead of gluten-free tortillas with a bunch of confusion-enducing ingredients. Bah. Thank you! Your blog is officially bookmarked on my computer 🙂
Melody says
March 26, 2013 at 2:30 amI found your site via pinterest and am excited to try out this recipe. I was surprised to see you mention Spokane, as I live in CDA. Our family is GF/Vegan, so we will be checking out Boots for sure!
riley says
April 12, 2013 at 1:46 pmI found you via Tastespotting because of your amazing photographs and the delicious sounding recipe. All I needed to do for the night was use up some yams but this recipe is one I will make again and again. It was decadently creamy but tasted like spring. I swapped the tofu for baked chicken and served with spanish rice. Although I otherwise followed the recipe to the letter, this is a great one to experiment with. Thanks for this!
Erin says
July 12, 2013 at 2:03 pmMade these last night! They were excellent! My husband, the red meat eater, had two and thought they were, also! 🙂
The Moldy Cannoli says
November 10, 2013 at 1:45 amThese are DELICIOUS, you have opened up a whole new world for me with collards, I’m imagining stuffing them with all kinds fillings, yum!
Kristi L says
February 17, 2014 at 7:22 pmCan you make the collard green wraps the night before and have them the following day for lunch? Do you reheat or eat cold?
Sylvia Fountaine says
February 17, 2014 at 8:47 pmI think they would be fine made ahead…and either eat cold, or microwave.
Lyv says
September 19, 2016 at 7:10 amI have gestational diabetes and don’t think I could do sweet potato. Would butternut squash work? How would I cook it differently? .
Sylvia Fountaine says
September 19, 2016 at 6:50 pmI think butternut would work fine! You could roast it the same way …or even saute it.
Lyv says
September 19, 2016 at 6:54 pmWonderful, thank you!
Bruce Deniger says
May 2, 2018 at 11:04 pmcant wait to try this.