A colourful and refreshing option for these early Fall days.

Ingredients

For the kale wraps

  • 5 stems purple kale (200 g), trimmed
  • 2 ½ tbsp vegan yoghurt
  • 1 ½ tbsp ground LSA (see tip)
  • 160 g chickpea flour
  • ½ tsp xanthan gum
  • Cooking-oil

For the filling

  • 2 tbsp pepitas
    (pumpkin seed kernels)
  • 280 g vegan yoghurt
  • 3 tsp wasabi paste
  • 16 butter lettuce leaves
  • 1 Lebanese cucumber, peeled into ribbons
  • 70 g snow pea shoots, trimmed
  • 320 g avocado, halved, sliced
  • 2 scallions, sliced thinly

Instructions

The kale wraps

  1. Pour boiling water over the kale in a large heatproof bowl; stand for 1 minute, drain. Blanch in another bowl of iced water; drain. Place kale in a tea towel; squeeze out excess water.
  2. Process kale until finely chopped; return to large bowl. Add remaining ingredients, except the oil; season to taste. Mix with your hands to form a dough.
  3. Knead the dough on lightly floured surface until smooth. Divide into 8 pieces and roll into balls.
  4. Cut two pieces of baking paper a little smaller than a large non-stick frying pan
  5. Coat the paper with cooking oil then roll out a ball between the greased baking paper.
  6. Heat a large frying pan over a medium heat. As the wrap is very thin and fragile, peel one side of the paper away then place the wrap in the pan, paper-side up; cook for 30 seconds. Remove the paper and turn the wrap. Cook for another 30 seconds. Repeat with remaining dough and let cool.

The filling

  1. Stir the pepitas in a small, dry frying pan over medium heat for 2 minutes.
  2. Whisk yoghurt and wasabi in a small bowl until combined and season to taste
  3. Divide the lettuce, cucumber, pea shoots, avocado and yoghurt mixture among wraps. Top with pepitas and green onion; roll up to enclose.
  4. Serve immediately or wrap firmly in a container to go.

Tips

LSA is a ground mixture of linseeds (L), sunflower seeds (S) and almonds (A). These gluten-free kale wraps can be layered with baking paper and frozen in an airtight container or freezer bag for up to 2 months.

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