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
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
The kale wraps
- 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.
- 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.
- Knead the dough on lightly floured surface until smooth. Divide into 8 pieces and roll into balls.
- Cut two pieces of baking paper a little smaller than a large non-stick frying pan
- Coat the paper with cooking oil then roll out a ball between the greased baking paper.
- 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.
- Stir the pepitas in a small, dry frying pan over medium heat for 2 minutes.
- Whisk yoghurt and wasabi in a small bowl until combined and season to taste
- Divide the lettuce, cucumber, pea shoots, avocado and yoghurt mixture among wraps. Top with pepitas and green onion; roll up to enclose.
- Serve immediately or wrap firmly in a container to go.
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.