Collard Green Wraps [+ Multiple Fillings]
User Reviews
5
Collard Green Wraps [+ Multiple Fillings]
Description
In this recipe, diced Japanese sweet potatoes are tossed with olive oil, seasoned, and baked until crispy. The chickpea and TVP mixture is cooked on the stovetop with cayenne pepper and basic seasonings until the TVP absorbs moisture and resembles taco meat in texture. Collard greens leaves are steamed briefly to soften them while maintaining their structure for wrapping.
The wrap assembly layers the seasoned chickpea mixture, roasted potatoes, and optional sauces like sriracha for heat. The collard leaf is then folded and tucked to encase the filling, functioning as a vegetable-based wrap. The recipe suggests using toothpicks if needed to secure the roll and encourages experimentation with different fillings.
This wrap style offers a nutritious and fiber-rich alternative to grain-based wraps and works well as a lunch or light dinner option. The fibrous core of the collard stem is removed to improve texture and ease of rolling, making the assembly process more manageable.
Ingredients
- 1 medium potato (I used Japanese Sweet)
- 1 teaspoon olive oil
- salt to taste
- black pepper to taste
- 1 cup chickpeas cooked
- ½ cup textured vegetable protein TVP
- ½ teaspoon cayenne pepper
- 2 large collard greens leaves
Instructions
- Preheat oven to 450 (Tip: insert empty baking sheet into oven beforehand to heat up to create a crispier potato). Dice potatoes into small cubes, toss with olive oil, lay onto a heated baking sheet and top with salt and pepper. Bake 20 minutes or until crispy.
- On the stove over medium heat, toss chickpeas and TVP with enough water to coat the bottom of a small pan. Once TVP is activated (looks like taco meat) drain or burn off any excess water, and add cayenne, salt and pepper and heat for 3-4 minutes.
- For the wrap, place collard greens in a large pan with an inch of water. Cover and steam over medium heat until wilted. Remove from heat, drain water and set softened wraps aside.
- Once all components are ready, it's time to build the wraps. Divide the chickpea mixture between the two wraps followed by the diced potatoes and finally top with sriracha and/or your favorite vegan sandwich sauce. To roll the wraps, fold and tuck one of the long sides under the 'meat' then fold the two outer sides inwards, and roll the rest of the way.
Notes
- Remove the tough stem from collard leaves by slicing off the ends and shaving the center for easier rolling.
- Avoid overfilling the wraps to make rolling them easier and neater.
- Use toothpicks to secure the wraps if they do not stay closed on their own.
- Feel free to experiment with different fillings as you would with wheat tortillas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 74g | 25% |
| Protein | 36g | 72% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 515mg | 21% |
| Potassium | 1196mg | 25% |
| Fiber | 20g | 80% |
| Sugar | 7g | 14% |
| Vitamin A | 1449IU | 29% |
| Vitamin C | 50mg | 56% |
| Calcium | 280mg | 28% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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