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.