Looking for a quick and easy lunch or dinner? Don’t get wrapped up thinking you need an extravagant recipe – sometimes the tastiest meals are the easiest to prepare, or feature the simplest of ingredients. These wraps are versitile and hold together well unlike other lettuce wraps I have tried. In my photo, you’ll notice the greens look stiff. This is because the first time I made them and photographed them, I hadn’t yet learned the secret of steaming the leaves beforehand (which makes rolling 10X easier I might add).
Preheat oven to 450 (Tip: insert empty baking sheet into oven beforehand to heat up to create a crispier potato). Dice potato into small cubs, toss with olive oil, lay onto 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 access water, and add cayanne, 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 componants are ready, its time to build the wraps. Divide the chickpea mixture between the two wraps followed by the diced potatos 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.
My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.