Collard Green Wraps

Preheat oven to 450F. Dice potato (1 medium) into small cubes, toss with olive oil (1 tsp), then lay onto a heated baking sheet. Season with [salt] and [pepper]. Bake for 20 minutes or until crispy. Start 20m timer

On the stove over medium heat, combine cooked chickpeas (1 cup) and textured vegetable protein (0.5 cup) with enough [water] to coat the bottom of a small pan. Once the [textured vegetable protein] is activated (looks like taco meat), drain any excess water. Stir in cayenne pepper (0.5 tsp), [salt], and [pepper]. Heat for 3-4 minutes. Start 4m timer

Place collard green leaves (2 large) in a large pan with water (1 inch). Cover and steam over medium heat for 2 minutes until wilted. Remove from heat, drain water, and set aside to cool. Start 2m timer

Assemble the wraps: Divide the chickpea mixture between the two collard leaves, followed by the diced potatoes. Optionally top with [sriracha] or your favorite vegan sandwich sauce. To roll, fold one long side under the filling, then fold the two outer sides inwards, and roll the rest of the way.