Kale Wraps

Prep Time

15-20 minutes

Prep Notes

* Whip with the garlic sauce before had for a quicker prep.


1 head of kale makes about 4 wraps.

4 - Sprouted wheat wraps {I like Ezekiel brand}
Fresh raw parmesan cheese - if desired

1 head organic  kale, stem removed, chopped finely
1 tbsp organic extra-virgin olive oil
1 avocado, cut into pieces
pinch of unrefined sea salt
fresh ground pepper to taste

Mix everything in a large bowl. I find it easiest to mix with my hands. It's a little yucky, but really get the job done quick! Let the kale sit and marinate while prepping the rest.

1 cup organic cherry tomatoes, chopped
1/2 tsp jalape├▒o, finely chopped
2 tbsp organic onion or shallot, chopped
1 tbsp rice vinegar
pinch of unrefined sea salt

Mix all the ingredients in a small bowl. Allow to marinate.

Whipped Garlic Sauce-
1/2 cup organic extra virgin olive oil
1/2 cup freshly squeezed lemon juice
6-8 fresh organic garlic cloves
pinch of unrefined sea salt

In a food processor pulse the garlic with the salt until garlic is in small pieces for 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.

*You can store it in the fridge for a few weeks.


Prepare the kale, salsa and garlic sauce.

In a skillet, warm sprouted tortilla. I splash a little water on the tortilla before placing in skillet. If using parmesan cheese, sprinkle a little on the tortilla to melt. Once the tortilla is warm, and cheese is melted, remove from skillet. Add kale, fresh salsa and garlic sauce. Fold sides of tortilla in - like a flat burrito.

A few weeks ago, I ate these for 5 days in a row! No kidding. The garlic sauce is the secret ingredient! LOVE.