Gluten-Free Kale Wraps

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I know was a real big thing for a while. And I do believe eating a variety of greens is important. I think I tried making my first batch of kale chips some 8 + years ago.

Truth: I wasn’t sold.

I am a cabbage girl. I could eat it everyday. And cabbage chips are my favorite vegetable chip (click the link for the recipe). So kale could never hold a candle to my beloved cabbage (which I could/can eat everyday).

I tried sauteing the kale. Nope. Worse there, the chips at least had a nice crunch.

So kale blew-up with catchy kale shirts popping up and a plethora of jokes made their round. It gotten trendy and I was really over it then.

But the hype has died down. And I have had enough time. Enough time to give kale another chance.

My favorite quicky recipe are lettuce wraps. When I’m having a lazy day or I’ve done a ton of baking, I frankly don’t want to spend a bunch of time prepping food or cutting vegetables (although there are many days when I love this). So lettuce wraps are light, refreshing and easy to slap together.

I feel bad sometimes, however, for my dear husband who doesn’t really complain, but who does enjoy a tortilla wrap for lunch.

In the past I’ve made spinach wraps (again click the link for the recipe). They were really freaking good. So I resolved to switch things up this time around. Kale. Now was the time, that I was ready to give kale a third trial.

The verdict?

SOOOOOOO delicious! Make a batch, freeze some for future lazy days.

Explore filling it with different options. I did lettuce and bacon here (no BLT’s for me, I do not do raw tomatoes, it’s a texture thing).

However you could do: chicken salad (or egg or tuna). You could maybe make some spin on fajitas. Pulled pork. Kale inside kale with sweet potatoes and pork strips.

You have options when it comes to wraps. Loads of options that are customizable to your own taste.

IMAG3976Gluten-Free Kale Wraps

  • 2 1/2 cups tapioca flour
  • 1 cup almond flour
  • 1 heaping cup kale, deveined
  • 1 1/2 tsp baking powder
  • 1 tsp sea salt
  • 3/4 cup coconut milk
  • 4 tbsp extra virgin olive oil

Let’s Make it Happen: 

Mix tapioca flour, almond flour, baking powder, and sea salt in a bowl. Stir in olive oil.

Heat milk. Pour over kale. Process.

Pour into the flour mix. Mix with hands and knead until you form a ball. Wrap and refrigerate 30 minutes.

Divide into 6 equal balls. Roll out on a piece of parchment, as thinly as possible, remember these are tortillas.

Heat a little oil in a skillet. Carefully transfer the tortilla to the skillet, and gently peel off the parchment paper.

Cook for several minutes on each side.

Cool.

Fill. Wrap. Eat and enjoy!

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