Colorful Kale Pinwheels


This healthier than healthy colorful kale pinwheels recipe sounds intriguing. Meatout Mondays altered it from the VegHawaii site, whose original version had the option of 1 teaspoon of nutritional yeast as a flavor enhancer. Oh yes, and thanks to the kale, this is one of those surprising full-of-calcium foods!

Special Diet Notes: Colorful Kale Pinwheels

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

For gluten-free: use brown rice or corn tortillas, or favorite gluten-free tortilla.

Colorful Kale Pinwheels
  • 1 large bunch kale
  • 1 red onion, diced
  • 1 clove garlic, diced
  • 2 tablespoons olive oil
  • 1 tablespoons lemon juice
  • 3-4 tablespoons Dijon or brown mustard
  • 1 package of large whole wheat tortillas
  • salt & pepper (to taste)
  1. Peel kale leaves away from stem with a knife or by hand.
  2. In an oiled pan, sauté kale leaves, onion, and garlic until soft. Season with salt and pepper (to taste) while cooking.
  3. Drain off excess liquid and sprinkle with lemon juice.
  4. Spread tortillas with mustard and cover with kale mixture.
  5. Firmly roll up (in jellyroll fashion). Trim off ends and slice into ½ – ¾- inch pinwheels.
  6. Lay flat and serve on a platter.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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