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    You are at:Home»Dairy-Free Recipes»Kale Pinwheels are all Wrapped Up for a Healthy Tortilla Snack

    Kale Pinwheels are all Wrapped Up for a Healthy Tortilla Snack

    0
    By Alisa Fleming on September 15, 2006 Dairy-Free Recipes, Dairy-Free Snack Recipes

    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
     
    Print
    Prep time
    5 mins
    Cook time
    5 mins
    Total time
    10 mins
     
    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.
    Author: Adapted from VegHawaii
    Recipe type: Snack
    Cuisine: American
    Serves: 8 servings
    Ingredients
    • 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
    Instructions
    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.
    3.5.3229

    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

    Alisa Fleming
    • Website

    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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