Madison MoultonA tasty vegan lunch option.
TOTAL TIME 45 minutes + cooling | MAKES 8
INGREDIENTS
- 2 tbsp pumpkin seeds
- 1 cup vegan yoghurt
- 3 tbsp wasabi paste
- 16 butter lettuce leaves
- 1 lebanese cucumber
- 70 g snow pea shoots, trimmed
- 1 large avocado, halved, sliced
- 2 green onions, sliced thinly
Kale wraps
- 200 g purple kale, trimmed
- 2 ½ tbsp vegan yoghurt
- 1 ½ tbsp LSA (ground mixture of linseeds, sunflower seeds & almonds)
- 1 cup chickpea flour
- ½ tsp xanthan gum
- cooking-oil spray
METHOD
Kale wraps
POUR boiling water over kale in a large heatproof bowl; stand for 1 minute, drain. Refresh in another bowl of iced water; drain. Place kale in a tea towel; squeeze out excess water.
PROCESS kale until finely chopped, return to large bowl. Add remaining ingredients, except oil spray; season. Mix with your hands to form a dough. Knead dough on lightly floured surface until smooth. Divide dough into 8 pieces; roll into balls.
CUT two pieces of baking paper a little smaller than a large non-stick frying pan. Spray paper with cooking oil then roll out a ball between greased baking paper.
HEAT a large frying pan over 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 paper; turn wrap. Cook for a further 30 seconds. Repeat with remaining dough, cool.
Filling
STIR pumpkin seeds in a small dry frying pan over medium heat for 2 minutes.
WHISK yoghurt and wasabi in a small bowl until combined; season to taste.
DIVIDE lettuce, cucumber, pea shoots, avocado and yoghurt mixture among wraps. Top with pumpkin seeds and green onion; roll up to enclose.
SERVE immediately or wrap firmly in plastic wrap or foil to go.
TOP TIP: Sauce variations – the yoghurt can be mixed with 1 tsp turmeric or 1 tsp spirulina or 2 tsp grated beetroot for a change of flavour!
Written for Food&Home
Featured image: Aremedia
