Yam Wrap

Ani.Phyo's picture

Nov. 14, 2011


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



1. Preheat oven to 400°F.


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.


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.


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 425Calories from Fat 73

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 520 mg21.67%

Total Carbohydrates 76 g25.3%

Dietary Fiber 12 g48%

Sugars 4 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet