These wraps are versitile and hold together well unlike other lettuce wraps I have tried.
Course Dinner, Lunch
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Lauren Bossi
2largecollard green leaves
1mediumpotato (I used Japanese Sweet)
1cupof cooked chickpeas
½teaspoonof cayenne pepper
1teaspoonof olive oil
Salt and pepper to taste
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.
Collard greens need a bit of steam to be enjoyed here. You can always substitute fresh lettuce and skip the steaming.