Kale Pinwheels are all Wrapped Up for a Healthy Tortilla Snack


This kale pinwheels recipe was shared with us by Meatout Mondays. They adapted it from VegHawaii. It’s a tortilla pinwheel snack that’s high in dairy-free minerals, and is quite versatile. You can add other vegetables (like roasted red pepper) or protein (like baked tofu). You can also swap the mustard with your favorite dairy-free cream cheese alternative, cashew “cheese”, or hummus.

Plant-Based Kale Pinwheels Recipe (Tortilla Pinwheels) - Dairy-Free, Vegan, and Gluten-Free OptionalPhoto from the Vegetarian Society of Hawaii.

Special Diet Notes: 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 kale pinwheels, use your favorite gluten-free or grain-free tortillas. These days gluten-free tortillas go far beyond corn. You can now find Cassava Tortillas, Chickpea Tortillas, Almond Flour Tortillas, Sweet Potato Tortillas, Quinoa Tortillas, and Coconut Wraps (in all types of flavors).

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.

More Plant-Based Kale Recipes

Colorful Kale Salad with Orange Ginger Dressing

Colorful Kale Salad with Orange Ginger Dressing Recipe (Healthy, Vegan and Gluten-Free)

Avocado Kale Berry Smoothie Bowl

Avocado Kale Berry Smoothie Bowl Recipe (dairy-free & plant-based version)

Shredded Vegetable & Kale Pancakes

Shredded Vegetable & Kale Pancakes

About Author

Alisa is the founder of GoDairyFree.org, 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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