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These Collard Green Rice Wraps are a healthy and delicious way to get your vegetables and protein in one easy to-go meal. Healthy doesn't have to be boring. You can get creative and spice them up any way you choose!
2 cups of cooked Golden rice
1 can black beans
Honey-Chipotle sauce
Salt & Pepper to taste
1 sweet potato, cubed
Honey-Chipotle sauce:
½ cup full fat Greek yogurt
¼ cup mayonnaise
1 chipotle pepper from a can of chipotles in adobo sauce
1 garlic clove
Juice of one lime
1 teaspoon extra-virgin olive oil
1 teaspoon honey
salt and pepper to taste
Corn Salsa:
1 can of corn drained and rinsed
2 tomatoes diced
½ red onion
Juice of one lime
1 tsp olive oil
Salt & pepper to taste
Onions and Peppers:
1 tsp olive oil
½ Yellow onion
1 Orange bell pepper
1 tsp oregano
Juice of one lime
1 garlic clove
Salt and Pepper to taste
For the Chipotle sauce, put all ingredients in a food processor and process until smooth. Make the corn salsa: In a medium bowl, mix together the corn, tomatoes, onion, garlic, lime juice, olive oil and a few generous pinches of salt. Chill until ready to use.
Heat the 1 teaspoon of olive oil in a medium skillet over medium heat. Add the onion and a few pinches of salt and pepper and cook until it begins to soften, about 2 minutes. Add the peppers and continue to cook until lightly browned, about 8 more minutes. Stir in the oregano and lime juice, and then add the garlic. Remove from the heat and set aside.
Trim the thick part of the stem from the collard leaves. Fill each burrito with some of the sweet potatoes, brown rice, black beans, and onions & peppers. Add a dollop of corn salsa and chipotle sauce and wrap like a burrito. Serve with any extra sauce on the side.
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