Mexican Inspired Collard Breakfast Wraps

Written by on in Breakfast, Entrees, Whole Plant-Based Recipes
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Twenty six days into my June Friendly Challenge, and things are going well. Every June, and every November, I generally challenge myself to some kind of health challenge, whether it’s to exercise more, or to abstain from refined sugar, or drink more water. This June, I kicked it up a notch and decided to go PROCESSED-FREE. I was inspired by Dr. Michael Greger’s book, How Not to Die. I have mentioned this book before and I will probably sound like a broken record, but if you haven’t already you definitely need to read this book!! The studies speak for themselves when it comes to eating a whole food plant-based diet.

The dilemma with me is that I LOVE making food. I’m working on balance which is why I like to challenge myself every so often. And one of my challenges within the challenge, is to create healthy meals using unprocessed foods.

This one is for sure a WINNER. Even my husband loved it. The combination of the tofu scramble with the roasted bell peppers and roasted potatoes is SO DELICIOUS. And the best part is I have a ton of collard in my garden right now. Collard wraps are such a great way to incorporate more greens into your diet, while avoiding processed wraps that often contain chemicals and other garbage. Another go-to collard idea is simply peanut butter and bananas! YUM.

This recipe is:

  • healthy
  • oil-free
  • gluten-free
  • delicious
  • flavorful

The nutrients you will get from this dish are abundant. You will get all the goodness from the collard greens, the satisfying and bio-available protein from the tofu, the vitamins from the red pepper, potassium from the potatoes, and SO MUCH MORE. And I promise you, the flavors will not disappoint. Feel free to use a store bought wrap if you want it to be more filling. You could always wrap a store bought (or homemade) wrap around the collard wrap. (That’s a lot of ‘wraps’ in one sentence, i know… ).

Enjoy!!

Print Recipe

Mexican Inspired Breakfast Collard Wraps

Roasted red pepper and potato tofu scramble in a garden fresh collard wrap
Prep Time15 minutes
Cook Time25 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Delicious, Easy, Egg-Free, Healthy, Plant-based
Servings: 6 collard wraps

Ingredients

  • 6 large collard wraps

Tofu Scramble

  • 1/2 cup water
  • 1/4-1/2 large red onion finely diced
  • 1 tbsp turmeric
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  • 1 tsp pepper
  • 7 oz tofu

Roasted Veggie Hash

  • 3 medium red potatoes diced small
  • 1 red bell pepper
  • 1 handful cilantro chopped
  • homemade or store bought salsa
  • 1 avocado sliced
  • 1 cup cherry or grape tomatoes sliced small
  • 1 tsp cumin
  • salt and pepper

Instructions

  • Cut the collard stems and shave off the thick parts of the stem if you can. It will make for an easier wrapping.

Roasted Veggie Hash

  • Line a baking sheet with parchment paper.
  • Add whole red pepper and diced potatoes to pan. Sprinkle with salt, pepper and cumin, and bake at 450 degrees C for 20-25 mins or until golden brown. .

Tofu Scramble

  • Add water and spices to your pan and heat to a simmer.
  • Add onions and tofu. With a spatula, scramble tofu into pieces and stir until water has been absorbed and evaporated. Add more salt/pepper to taste.

Assembly

  • Cut red pepper into 1/2 inch pieces.
  • Add potatoes and peppers to pan with tofu scramble.
  • Chop cilantro and mix into scramble.
  • Place scramble and hash mixture onto collard wrap (light side up)
  • Add salsa, tomatoes, sliced avocados.
  • Fold in sides, and roll like a burrito. ENJOY!