2 9-inch whole wheat tortillas

4 large kale leaves, sliced into small pieces

2 yams, cooked and cubed

1 3/4 cups black beans, warmed

1/2 cup balsamic vinaigrette

1/4 cup crumbled feta cheese

2 tablespoons soy sauce

1 1/2 teaspoons olive oil

Directions

In a small bowl, combine kale, balsamic vinaigrette and soy sauce then cover and refrigerate for 1 hour. When ready, remove kale from marinade cook with olive oil in a skillet over medium heat for 2 to 3 minutes, or until dark green. Divide yams between 2 tortillas then top with kale, black beans and feta cheese. Wrap tightly and secure with toothpick.

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