Collard Green Lunch Wraps

Ingredients;

2 Large collard green leaves

1 medium potato

1 cup cooked chickpeas

1/2 cup TVP

1/2 t cayanne pepper

1 t olive oil

Salt and Pepper to taste

Method;

step 1.) 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

step 2.) 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 excess water, and add cayenne, salt and pepper and heat for 3-4 minutes.

Step 3.) 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.

Step 4.) 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.

 

collard green tacos