Recently I've been wanting to be a little more creative with my recipes. I love Ezekiel Tortillas toasted over the stove in a non stick skillet (Teflon free). I didn't start incorporating Collard Greens into my alkaline vegan diet until recently. So I decided to add them to my wraps and boy was it a good choice!
Here's the ingredients you'll need:
First we want to get the Garbanzo bean saute going so it'll be ready for the last step:
In a small pot or skillet, warm up Grapeseed oil, saute red onions and bell pepper until soft and translucent, add your spices (I like to add sea salt, pepper, red pepper, garlic powder, basil, oregano), mix for another minute and then add garbanzo beans to the mix (you can use canned or freshly soaked and cooked beans). Mix everything together and saute another 2 minutes or until the garbanzo beans are a little toasty looking.
In a separate skillet heat up 1/2 tspn of grapeseed oil, place Ezekiel Tortilla in pan and sprinkle with sea salt and pepper for spiciness. Flip over after 1-2 mins and do that until soft and slightly toasted.
Place on a plate and spread vegan mayo over toasted tortilla (or swap for other green/vegan tortilla of your choice). Then add collard greens cleaned and rinsed, spicy sprouts (which I bought from a health food store), topped with an organic tomatillo green salsa and cherry tomatoes.
Pour the Garbanzo bean saute over the spicy sprouts, wrap up and enjoy. If there is a special hot sauce you like to use feel free to pour that over this recipe.
ENJOY!! If you make this leave a comment and let me know how you like it
Here's the ingredients you'll need:
- Ezikiel Tortillas, (buy them at a health food store, I haven't seen them at Vons. But yes at Trader Joe's and Sprouts)
- Trader Joes Vegan Mayo or whatever mayo or sauce you choose
- Collard greens, spicy sprouts, cherry tomatoes
- Organic Salsa
- Red Onions (chopped), bell pepper (red or orange for more flavor)
- Garbanzo beans
- Grapeseed oil and spices
In a small pot or skillet, warm up Grapeseed oil, saute red onions and bell pepper until soft and translucent, add your spices (I like to add sea salt, pepper, red pepper, garlic powder, basil, oregano), mix for another minute and then add garbanzo beans to the mix (you can use canned or freshly soaked and cooked beans). Mix everything together and saute another 2 minutes or until the garbanzo beans are a little toasty looking.
In a separate skillet heat up 1/2 tspn of grapeseed oil, place Ezekiel Tortilla in pan and sprinkle with sea salt and pepper for spiciness. Flip over after 1-2 mins and do that until soft and slightly toasted.
Place on a plate and spread vegan mayo over toasted tortilla (or swap for other green/vegan tortilla of your choice). Then add collard greens cleaned and rinsed, spicy sprouts (which I bought from a health food store), topped with an organic tomatillo green salsa and cherry tomatoes.
Pour the Garbanzo bean saute over the spicy sprouts, wrap up and enjoy. If there is a special hot sauce you like to use feel free to pour that over this recipe.
ENJOY!! If you make this leave a comment and let me know how you like it
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