I found this recipe from Anna Gannon for kale avocado wraps on MindBodyGreen. It’s presented as a lunch recipe, but I made it for dinner one night, along with some Annie’s macaroni and cheese. The sandwich filled my husband up, which is impressive, especially for a meatless meal. Avocado is a wonderful meaty fruit that serves well as a meat substitute. I did, of course, tweak the recipe just a bit, due to what was already in my fridge. The recipe below is for 1 wrap.
1 cup shredded kale (I used fresh kale from our garden; kale gets sweeter after a hard frost and our kale is the last thing standing in our garden this year!)
1 tbsp olive oil (I love California Olive Ranch)
2 tbsp lime juice (or you can use the juice of 1 lime)
1/8 tsp salt (I like Himalayan pink salt)
1 tbsp hummus
1/2 sliced avocado (I used organic)
2 tbsp feta cheese
Wrap (the recipe calls for spinach wraps but I used Flatout Multi-Grain with Flax)
Mix kale, olive oil, lime juice and salt in a small bowl. Set aside for the second step.
Spread the hummus on the wrap.
Add the sliced avocado.
Spoon feta cheese over avocado.
Add the kale mixture.
Roll it up and enjoy! It’s a quick meal to whip up around the holidays when you’re short on time. It’s also a nutritious option to help offset all the Christmas cookies I’m eating (ahem). Enjoy!