Gluten-Free Kale Wraps


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. Continue reading “Gluten-Free Kale Wraps”

Gluten-Free Spinach Wraps

11205076_10101171757500843_2279475637093721669_nI have never really been a sandwich/wrap girl. Sometimes, however I like an unwich. You know a sandwich wrapped up in lettuce. Last week while dreaming up recipes, I decided I should try a wrap. I had some spare spinach in the fridge, why not toss that in, get some spare veggies in?

What to put with it? Chicken of course comes to mind. How about some more green? Add cucumbers for some freshness. Also there is an avocado in my fridge, let’s make a spread with it. Sounds tasty and good for a little after-work meal before I head out for a walk. It is nice and cold/freezing here in Indiana. The colder weather is paradoxical for me. It fills me with cabin fever, restless energy, and wanderlust. I want to be outside playing and exploring in the snow. Yet I also love to post up in my cozy apartment creating. Painting the huge canvas in my living room. Or working on my cookbook project. Or in my kitchen making up recipes. And so I get my fix on it all. I go for a hike in the snow and come home to warm up in my kitchen! This is a lovely little post-hike feel-good-fill-you-up meal. Plus once you make the wrap, you can fill it however YOU like!!!


Gluten-Free Spinach Wraps

  • 1 1/2 cup tapioca flour
  • 1 cup flaxmral

  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup spinach
  • 3 tbsp ghee or coconut oil
  • 1/2 cup water

Wrap Insides:

  • 4 oz. pulled chicken
  • Avocado puree with cayenne pepper and sea salt
  • Cucumber slices

Let’s Make it Happen: Pulse tapioca flour, baking powder, salt, and spinach in a food processor. Add the ghee. While it is still running, pour in water. Add flour or more water depending on texture. If it is wet and sticky, add more flour. If it is dry, add more water. Divide into 4 balls. Cover with a cloth for 10 minutes. Roll out. Heat coconut oil in a skillet on medium heat. Toss the dough in there. Allow to cook 20 seconds on each side, until slightly browned. Cool slightly. Fill. Roll. Enjoy! Feel free to freeze and stock-up.