Greek Tofu Collard Wrap
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
2 collard leafs1/4 roasted red pepper2 slices portobella mushroom, marinated in balsamic dressing1/4 of a pkg of Nasoya Extra Firm tofu2 tbsp black olive hummus15 grams feta tapenadesprinkle of Atheno's Crumbled Feta12 banana pepper rings
Prepare your collard leafs by cutting off the stem and then carefully cutting the stem down as thin as possible so it's close to the leaf without cutting into the leaf. This will make it easily foldable. Then "cook" them in half vinegar, half warm water for 10-20 minutes until they are very pliable. Lay out to dry.
Place the mushrooms in balsamic dressing to marinade while the collards are "cooking".
Once ready to assemble, overlap the collard leaves with the stem end pointing in opposite directions. Take the hummus and use part of it as glue on the overlap and spread the rest on the leaves. Then add the tapenade. Continue filling the center of the leaves with the rest of the ingredients. Once done, fold the sides of the leaves in and roll up like a burrito or a wrap.
Serving Size: makes 1 full wrap
Number of Servings: 1
Recipe submitted by SparkPeople user MESKLINITE.
Place the mushrooms in balsamic dressing to marinade while the collards are "cooking".
Once ready to assemble, overlap the collard leaves with the stem end pointing in opposite directions. Take the hummus and use part of it as glue on the overlap and spread the rest on the leaves. Then add the tapenade. Continue filling the center of the leaves with the rest of the ingredients. Once done, fold the sides of the leaves in and roll up like a burrito or a wrap.
Serving Size: makes 1 full wrap
Number of Servings: 1
Recipe submitted by SparkPeople user MESKLINITE.
Nutritional Info Amount Per Serving
- Calories: 255.2
- Total Fat: 14.2 g
- Cholesterol: 6.0 mg
- Sodium: 964.3 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 5.1 g
- Protein: 16.1 g
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