Kale Wraps with Garlic-Tahini Dressing

Yield: 4 wraps

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A crunchy, raw wrap that makes a perfect on-the-go lunch or snack.

Ingredients

Preparation

Combine tahini, vinegar, water, lemon juice, olive oil, garlic, salt, pepper and hot sauce in a bowl; mix until well combined.

Lay kale leaves flat on a work surface. Spread 1 to 2 tablespoons of sauce on each leaf. Divide beet, zucchini, carrot, fennel and parsley evenly between each kale leaf. Roll up like a burrito and serve with remaining Garlic-Tahini Dressing.

Notes

As alternative dip, you might try: A Simple Peanut Sauce

Each wrap: 160 cal, 12g fat (1.5g sat), 0mg chol, 55mg sodium, 12g carb, 3g fiber, 6g protein

Source: PCC Sound Consumer, July 2013

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More about: kale, tahini, wraps

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Kale wraps

The kale holds together better if you start from the stemless cut end toward the leaf tips. It needed dipping sauce. The remaining garlic-tahini dressing was good, but we liked the peanut dipping sauce better. We used the simple peanut sauce from PCC.

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