People have strong feelings for tacos. Taco love is almost universal, right? If you told me you didn’t like tacos, I’d be a little suspicious.
We’ve tried our fair share of tacos and they’ve never disappointed. Whether it’s the rich tacos at the El Guapo food truck, exotic tacos at Roast’s happy hour, the fresh tacos at Mas Tacos in Nashville, our favorite local spot Miguel’s or any taco anywhere in California, they all make us happy. I have tasted wonderful vegan tacos, but I’d never made a vegan taco at home. I was a little nervous, but the combination of flavorful taco spices with the natural umami of sun-dried tomatoes and cremini mushrooms gave me hope. It was a vegan taco quest.
I didn’t tell Marc I was making vegan taco collard wraps for lunch. I also didn’t tell him that guacamole was a main ingredient, because he’s on the fence about guac (CRAZY). When he came in from doing a little spring yard work he looked at the ingredients with curiosity and told me the wrap I’d already made looked good. I told him I would let him build his own and it didn’t need guacamole (YES, IT DOES) if he didn’t want it. He tasted the guacamole and said it was really good, like the kind we’d had in California (TRYING TO CONTAIN ALL OF MY HAPPINESS).
We had these vegan taco wraps for lunch and they were delicious. They’re hearty and full of good stuff. It turned out to be excellent fuel for a nice long walk on the first warm day of spring.
If you love tacos as much as we do, these taco wraps will be another taco to love. They hold up really well for lunches the next day because the collard greens are sturdy and don’t get soggy. Tacos forever!