Collard greens are one of my favorite vegetables because they are packed with nutrition, they are easy to use, and they taste great. Collard greens are a good source of protein, fiber, vitamin A, vitamin C, vitamin B6, calcium, iron, and magnesium. This recipe combines the nutritious powerhouse of collard greens with other healthy vegetables to create a mouthwatering vitamin explosion. Collard greens are a healthy alternative to flour tortilla shells because they are not processed and they do not contain any refined starches.

Print Rosemary, Potato & Chickpea Collard Green Wraps Prep Time: 5 minutes Cook/Cool Time: 1 hour, 5 minutes Total Time: 1 hour, 10 minutes My Latest Videos Yield: 4 Wraps Ingredients collard greens (large leaves, with stems removed)

1 onion, sliced

1 large potato, diced

1 can chickpeas, rinsed and drained

1/2 cup peas

2 garlic cloves, minced

2 Tbsp rosemary

1 lemon sliced

1 tsp sea salt

1 tsp cracked pepper

1 tsp oil Instructions Heat oven to 350º. In a large bowl, stir together onion, potato, chickpeas, lemon slices, salt, pepper, chopped collard green stems, and oil. Bake in a large oven safe dish for 40 minutes until potatoes are soft. Add peas, garlic, and rosemary and bake for 15 more minutes. Meanwhile, steam collard greens in a steamer, or a pot with an inch of water until they are tender (about 4 minutes). Remove potato mixture from oven and cool for 10 minutes. Wrap potato mixture in collard greens, like a burrito, and top with roasted lemon. 3.1 http://veganfoodlover.com/rosemary-potato-chickpea-collard-green-wraps/ VeganFoodLover.com