Ingredients
Spicy Kale Wraps
- 8 oz Kale roughly chopped
- 1 Avocado divided (½ for sauce ½ for wraps)
- ¾ cup Sun-dried tomatoes divided (2/3 for sauce 1/3 for wraps)
- 1/4 cup Extra-virgin olive oil
- 1/2 tsp Ground cayenne pepper (adjust to taste)
- 1 clove Garlic
- 1 Lemon juiced
- 3 TBSP Nutritional yeast
- 2 TBSP Bragg's Liquid Aminos
- Salt to taste
- Black pepper to taste
- ¼ cup Red onion finely chopped
- 2 Tortilla wraps
- 2 oz Sour cream cheddar potato chips Ruffles or your preferred brand
Homemade Lemonade
- 16 oz Water cold
- 1 cups Lemon juice freshly squeezed
- 2 TBSP Granulated sugar (adjust to taste)
- Ice cubes for serving
Instructions
- Prepare kale: Remove tough stems and wash the kale. Dry it thoroughly, allowing any excess water to drain.
- Prepare sauce: In a blender or food processor, combine half the avocado, ⅔ of the sun-dried tomatoes, extra virgin olive oil, ground cayenne pepper (adjust to taste), garlic, lemon juice, nutritional yeast, Bragg's Liquid Aminos, and salt and pepper to taste. Blend until the sauce is smooth.
- Prepare salad: In a large bowl, combine the chopped kale, finely chopped red onion, and the remaining sun-dried tomatoes. Add the sauce to the bowl and massage it into the kale leaves with your hands for about 5 minutes. Set the salad aside to rest for at least 30 minutes, allowing the kale to soften and the flavors to meld.
- Prepare wrap: Slice the remaining avocado. Place a portion of the kale mixture onto each tortilla, add slices of avocado, and wrap them up.
- Mix the ingredients for the lemonade.Serve over ice if desired.
- Serve the spicy kale wraps with sour cream and cheddar ruffles and lemonade.
Nutrition
Calories: 780kcal | Carbohydrates: 84g | Protein: 21g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Sodium: 348mg | Potassium: 2805mg | Fiber: 23g | Sugar: 36g | Vitamin A: 12064IU | Vitamin C: 210mg | Calcium: 426mg | Iron: 9mg
Spicy Kale Wrap
Ingredients
Spicy Kale Wraps
- 8 oz Kale roughly chopped
- 1 Avocado divided (½ for sauce ½ for wraps)
- ¾ cup Sun-dried tomatoes divided (2/3 for sauce 1/3 for wraps)
- 1/4 cup Extra-virgin olive oil
- 1/2 tsp Ground cayenne pepper (adjust to taste)
- 1 clove Garlic
- 1 Lemon juiced
- 3 TBSP Nutritional yeast
- 2 TBSP Bragg's Liquid Aminos
- Salt to taste
- Black pepper to taste
- ¼ cup Red onion finely chopped
- 2 Tortilla wraps
- 2 oz Sour cream cheddar potato chips Ruffles or your preferred brand
Homemade Lemonade
- 16 oz Water cold
- 1 cups Lemon juice freshly squeezed
- 2 TBSP Granulated sugar (adjust to taste)
- Ice cubes for serving
Instructions
- Prepare kale: Remove tough stems and wash the kale. Dry it thoroughly, allowing any excess water to drain.
- Prepare sauce: In a blender or food processor, combine half the avocado, ⅔ of the sun-dried tomatoes, extra virgin olive oil, ground cayenne pepper (adjust to taste), garlic, lemon juice, nutritional yeast, Bragg's Liquid Aminos, and salt and pepper to taste. Blend until the sauce is smooth.
- Prepare salad: In a large bowl, combine the chopped kale, finely chopped red onion, and the remaining sun-dried tomatoes. Add the sauce to the bowl and massage it into the kale leaves with your hands for about 5 minutes. Set the salad aside to rest for at least 30 minutes, allowing the kale to soften and the flavors to meld.
- Prepare wrap: Slice the remaining avocado. Place a portion of the kale mixture onto each tortilla, add slices of avocado, and wrap them up.
- Mix the ingredients for the lemonade.Serve over ice if desired.
- Serve the spicy kale wraps with sour cream and cheddar ruffles and lemonade.
Nutrition
Calories: 780kcalCarbohydrates: 84gProtein: 21gFat: 48gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 30gSodium: 348mgPotassium: 2805mgFiber: 23gSugar: 36gVitamin A: 12064IUVitamin C: 210mgCalcium: 426mgIron: 9mg
Tried this recipe?Let us know how it was!