Kale Pinwheels in Tortillas
Prep time
Cook time
Total time
This recipe is twice adapted from an original snack created by Mary McDougall and Jan Mareko. In the original recipe, the kale is steamed and seasoned solely with lemon an a little nutritional yeast.
Recipe type: Snack
Cuisine: American
Serves: 8 servings
  • 2 tablespoons olive oil
  • 1 large bunch kale, ribs removed
  • 1 red onion, diced
  • 1 clove garlic, diced
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon lemon juice
  • 1 package whole wheat tortillas
  • 3 to 4 tablespoons Dijon or brown mustard
  1. Peel kale leaves away from stem with a knife or by hand.
  2. Heat the oil in a skillet over medium-low heat. Add the kale, onion, and garlic, and saute until soft. Season to taste with salt and pepper while cooking.
  3. Drain off excess liquid and sprinkle with the lemon juice.
  4. Spread the tortillas with the mustard and cover with the kale mixture.
  5. Tightly roll up the tortillas, trim the ends off, and cut into ¾-inch thick slices.
  6. Lay flat and serve on a platter.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/tortilla-kale-pinwheels