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vegan collard green wraps

Collard Green Wrap with Sweet Potato and Chipotle Black Beans

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Vegan, Main, Wrap, Gluten free
  • Method: Stove-top
  • Cuisine: mexican


Vegan Collard Greens Wrap with roasted sweet potato, chipotle black beans, seared tofu ( or chicken), avocado and a flavorful chipotle lime dressing.


Units Scale

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.


  • Serving Size: 1 wrap
  • Calories: 406
  • Sugar: 3.8 g
  • Sodium: 1151.1 mg
  • Fat: 19.9 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 47.2 g
  • Fiber: 14.6 g
  • Protein: 14.5 g
  • Cholesterol: 0 mg

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