KALE WRAPS

KALE WRAP RECIPE

Makes endless wraps, but 1 head of kale makes about 4 wraps. Plan accordingly. 

Kale 

• 1 head kale, chopped
• 1 Tbsp olive oil
• 1 avocado, cut into pieces
• pinch of sea salt
• pepper to taste

Mix everything in a large salad bowl. Let sit and marinate while you prep the rest.

Salsa

• 1 cup chopped cherry tomatoes
• 1/2 tsp jalapeño, finely chopped or 1/2 tsp fresh horseradish
• 2 Tbsp chopped onion, optional
• 1 Tbsp rice vinegar
• pinch of sea salt

Mix everything in a medium sized bowl.

The Rest

• Tortillas, use whichever kind you like.
• Parmesan cheese
• Whipped garlic spread* (see recipe below or you can buy this at your local health food store)

Optional: Arugula, corn, anything else you like in tacos. You can also add meat but you will NOT miss the meat if you leave it out, I promise. Kale is VERY hearty and filling.

WHIPPED GARLIC RECIPE 

•  2 cups grape seed oil (or vegetable oil)
• 1/4 cup lemon juice, squeezed fresh
• 1/2 cup peeled garlic cloves
• pinch of sea salt

In a food processor pulse the garlic and the salt until garlic is in small pieces – almost like a paste. About 1 minute. Slowly mix in a little lemon juice. And then a little of the oil. Pour VERY SLOWLY. Keep repeating this until the mixture is fluffy and all mixed up.

If you have a moment in the late afternoon, you can prep these wraps by soaking the kale in a bit of sea salt and olive oil. Chop tomatoes and mix the salsa up beforehand as well. Then, set everything aside until you’re ready to eat.

Once you’re ready to eat, heat a frying pan on medium-low. Add the tortilla. Then layer 1 heaping Tbsp garlic sauce under 2 Tbsp Parmesan cheese (or as much or little as you want). Add the kale and salsa (or anything else you might want). Remove from heat when cheese barely starts to melt. And wrap it up! Voila. Simple as that.