Delicious tempeh collard wraps with hummus, slices of baked sweet potato, green pepper, red onion and cranberries.
Lately I’ve been making a lot of repeat meals — including collard wraps, which I’ve literally been having for lunch every day. It all started with the bean burger collard wraps and now I’m officially hooked on them. I’ve been making a version with mango and tempeh, but I’ve also been experimenting with recipes of my own. They’re so easy and versatile, you can make so many different combinations.
The idea for yesterday’s creation was inspired by this turkey sandwich with sweet potato. Sweet potato isn’t an ingredient you see in sandwiches or wraps often, but I personally love it! For this wrap, I put two very different flavors and textures together, that of tempeh and baked sweet potato, and surprisingly it turned out to be fabulous. Definitely one of my best collard wraps yet!
What to Pair With This Wrap
This wrap pairs perfectly with soup, salad, crackers or chips for a full meal. Here are some recipe ideas:
De-stem your collard leaves. I use a paring knife to shave down the stem rather than cutting it out completely.
Heat non-stick skillet on medium heat and place tempeh slices onto pan. Let cook on each side for 3-4 minutes, or until it’s starting to brown a little. You don’t really have to cook tempeh as it’s safe to eat straight from the package but I like to warm it up a bit.
Place the collard leaves on a flat surface, spread 1.5 Tablespoons of hummus near the top/middle of each leaf, fill each leaf with half of the remaining ingredients and wrap up like a burrito.
Cut each wrap in half and enjoy.
Your sweet potato needs to be baked beforehand and cool enough to slice into chunks. Follow my baked sweet potato instructions for how to bake it.
I haven’t had any trouble wrapping these, however if your collards seem hard to wrap you can steam them for 20-30 seconds by laying them on the same pan you use to heat the tempeh while it’s warm.