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Yam Wrap

Ani.Phyo's picture
Ingredients
  Collard green 8 Medium (leaves)
  Yam/Sweet potato 2 Medium
  White miso paste 2 Tablespoon
  Peanut butter 1 Tablespoon (smooth)
  Shallots 2 Tablespoon, finely chopped
  Fresh ginger 1 Tablespoon, minced
  Garlic clove 2 Medium, minced
  Edamame bean 1 Cup (16 tbs), shelled and peeled
  Cayenne pepper 1 Teaspoon
  Tofu 6 Ounce, crumbled (firm and silken)
  Cilantro 2 Tablespoon, chopped
Directions

GETTING READY
1. Preheat oven to 400°F.

MAKING
For the Ginger-Miso Yam filling:
2. Cut off thin slices at both the ends of yams. Poke it with a knife in several places.
3. Bake it for 50 minutes or until it turns soft.
4. Remove from oven. Cut Yams into halve and scoop flesh into bowl.
5. Add miso and peanut butter. Mix well and keep it aside.
6. Heat a skillet over medium heat and coat it with oil from a cooking spray.
7. Saute shallot, ginger and garlic for three minutes or until it becomes soft.
8. Add edamame, 1/4 cup of water, and cayenne. Cook for around three minutes or until done.
9. Remove from flame. Stir in tofu, cilantro, and yam mixture. Keep it aside to cool.
Assembling:
10. Place collard leaf on work surface.
11. Trim the hard steam and shape it just like a round tortilla.
12. Spoon 1/3rd cup filling in center of leaf.
13. Roll bottom, edge over mixture; tuck sides in; roll up to top edge.
14. Place the wrap seam-side down.

SERVING
15. Cut it into halves and serve it on a serving platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Servings: 
2
If you are constantly looking for cutting calories and have a healthy bite, try this Yam wrap. Packed with nutritious ginger, miso and yam filling, this is wrapped in collard leaf instead of tortilla to make this dish all the more healthy.

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