Ingredients

The following ingredients have 4 Servings
  • 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
  • 2 Tablespoons lime juice
  • 2 Tablespoons olive oil
  • 1 teaspoon agave or honey
  • ⅛ teaspoon salt
  • 1/4 tsp chipotle powder

Instruction

  • 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.