Saturday, January 14, 2012
After enjoying an incredible lunch at our local raw food restaurant (Cacao Tree Café in Royal Oak), we were inspired to find a recipe for a Mexican wrap that doesn’t involve corn/flour tortillas.
This recipe is from The Yellow Rose Cookbook . Any sort of hearty leafy green will work but we found the slight bitterness of the Collard Greens paired well with the tangy filling.
Southwestern Collard Green Wraps (Yellow Rose CB by Joanna Vaught)
1 bunch leaves of choice, we recommend Swiss Chard
1 can of black beans, drained and rinsed
1 cup frozen corn, thawed and drained
1 large tomato, seeded and diced
1 stalk green onion, diced small
1/2 of 12 oz. pkg. silken tofu
1 chipotle peppers in adobo, chopped (I didn’t use)
1/2 of ripe avocado
1 tablespoon lime juice
salt and pepper to taste
1/2 recipe Tangy Sour Cream (see below)
1/2 of a ripe avocado
Tangy Sour Cream:
1 12 oz. pkg. of silken tofu
1 teaspoon olive oil
3 tablespoons lime juice
2 teaspoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
Combine all of the filling ingredients in a large bowl. In blender, mix all the dressing ingredients. Toss the filling with half the dressing and distribute evenly among lettuce leaves. Loosely wrap the leaves, careful not to break. Keep extra dressing on the side for more dipping.