I never though I’d be here. I LOVE bread, and that includes tortillas. I love a big old black bean burrito or a tofu wrap made with a giant carby tortilla. As much as I also love veggies, I’m just not the kind of person who replaces a perfectly good piece of bread with a vegetable. But I’ve learned that sometimes vegetables can be just as as tasty and satisfying as bread. These collard wraps are my proof. They’re so good, and since trying them I’d gladly take my wrap fillings tucked into a big old collard leaf just as soon as I would a flour tortilla. The fact that these wraps are lower in carbs and easily made gluten-free is just a bonus! I love collard greens in cooked dishes like black eyed pea soup and Cuban beans and rice, but they’re also delicious in raw form. These leaves have a delightful, mild flavor, and such a wonderful texture. Every bite is a yummy adventure. You need to make these, even if you’re a devoted bread lover. Don’t be scared. Just do it. You’ll be glad you did!
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Repeat the process until all of your collard leaves and fillings have been used. Your tofu collard wraps are ready to enjoy! You can eat them whole, or cut them in half if you’d like. Either way, they’ll be super tasty! The wraps will keep in airtight containers in the fridge for about two days.
More Vegan Wraps
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