In my catering business, requests for gluten free items have been rapidly growing. In this easy gluten-free recipe, collard greens replace the traditional tortilla. Give them a quick blanching and fill them with what ever you like in your wrap or burrito. These have cinnamon chipotle black beans, tofu and avocado.
ABOUT SYLVIA: By trade, I am caterer and chef. For most of my working life, I have been in the food industry, opening Mizuna Restaurant in Spokane in 1996, and currently operating FEAST, my catering business. When I am not catering, ironically, I find myself back in my own kitchen, at home, doing what I love most, creating and playing with food. Meals at home are simple, healthy and unpretentious. Inspiration comes from what is in season and I try to always make this the starting place
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