Avocado Salad Kale Wraps

Instructions

The kale wraps

1. 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.
2. 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.
3. Knead the dough on lightly floured surface until smooth. Divide into 8 pieces and roll into balls.
4. Cut two pieces of baking paper a little smaller than a large non-stick frying pan
5. Coat the paper with cooking oil then roll out a ball between the greased baking paper.
6. 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.

The filling

1. Stir the pepitas in a small, dry frying pan over medium heat for 2 minutes.
2. Whisk yoghurt and wasabi in a small bowl until combined and season to taste
3. Divide the lettuce, cucumber, pea shoots, avocado and yoghurt mixture among wraps. Top with pepitas and green onion; roll up to enclose.
4. Serve immediately or wrap firmly in a container to go.