1 to 1 1/4cups kimchi(1/2 cup is for the marinade; the rest goes directly into the wraps)
3 or 4largecollard leaves, stem end removed, or large tortillas of choice
1/3cupmashed, cooked white beans or hummus, homemade or store-bought (ensure oil-free, if needed)
approx 1cupthinly sliced fresh vegetables, such as peppers, carrot, celery, green onion, jicama
approx 1cupcooked grain or root vegetables, such as rice, spelt, quinoa, winter squash, potatoes
Slice tempeh and arrange in a single layer in a shallow dish. Pour about 1/2 cup kimchi over the top, including some of the juices. Marinate for 2 hours.
Heat a skillet over medium heat. Cook tempeh undisturbed for 2 to 3 minutes. If necessary add a splash of water or kimchi juice to prevent sticking. Flip each piece and cook for another 2 minutes or until lightly browned. Add the kimchi from the marinade and cook until hot, about 1 minute. Remove from heat.
If using collard leaves for the wrap, lightly steam them. This is optional, but it does enhance the dark green color and makes them slightly more pliable for wrapping. To steam a collard leaf, simply hold it above simmering water for about 45 - 60 seconds (careful not to burn yourself).
Place your wrap on a plate or cutting board. If using a collard, lay the leaf so that the stem is horizontal. Place the filling ingredients near the upper border of the lower third of the wrap. Fold in the sides, then fold up the lower portion. Tightly compact the filling and continue to roll. Serve and enjoy!
Nutrition info represents using collard leaves for the wraps.