I am obsessed with collard wraps — so obsessed. The more I make them, the more I realize how imperfect they can be, and still taste delicious. I make them for breakfast, lunch, and dinner, and I enjoy the crunch of a collard green much more than I do your standard tortilla. More often than not, my ingredients are almost always on the verge of spilling out, but it somehow stays together enough for me to eat it (those leaves are tough!).
This wrap is completely plant-based and vegan, and it includes a tofu scramble with some vegetables along with avocado, micro greens, and a Sriracha aioli.
Ingredients (makes 1 wrap)
- 1 large collard green
- 1 tablespoon extra-virgin olive oil
- 1/2 small white onion, chopped,
- 3/4 cup baby kale
- 7 cherry tomatoes, chopped
- 3/4 cup organic tofu
- 1/4 avocado, sliced
- Handful of micro radish greens
- 1 tablespoon vegenaise
- 1 teaspoon Sriracha
1. Prepare your collard green to be wrapped by cutting off the thick part of the stalk, and then steaming the leaf to soften it. I just boiled a pot of water and put the leaf over the pot. This tutorial is very helpful. Place leaf aside.
2. In a medium pan, heat up olive oil on medium-low heat. Add onion, baby kale, tomatoes, and tofu to the pan. Break up tofu with a spatula and press it down so it crumbles into a scramble. Cook for 4-5 minutes.
3. Remove scramble from pan and add to your collard green towards the top of the leaf, if the leaf is lying horizontally. Add avocado and micro greens.
4. Prepare sriracha aioli by mixing together vegenaise and Sriracha. Spread over the contents of the wrap. Begin rolling wrap from the top, tucking in the sides as you go down. Secure with a tooth pick as needed, and cut in half down the middle crosswise.