BACK TO RECIPES

Wild Mushroom Red Lentil Pilaf Kale Wrap

I N G R E D I E N T S

  • 1 package cooked Tolerant Wild Mushroom Red Lentil Pilaf
  • 4 large kale leaves
  • 1 carrot, shredded
  • 1 cup purple cabbage, shredded
  • 1/4 cucumber, sliced
  • 1 small bunch of sprouts (alfalfa or broccoli)

I N S T R U C T I O N S

  1. Prep your vegetables: shred carrots, cabbage, and slice the cucumber.
  2. Prep your Kale: rinse under warm water and dry.
  3. Trim the stems and shave – cut the wrap near the base to make an even surface area, then trim down the stem.
  4. Steam kale leaves over boiling water for 2 minutes.
  5. Build your wrap: layout your kale leaves, seam-side down with each stem closest to you.
  6. Scoop on your cooked Tolerant Wild Mushroom Pilaf – then place your cucumbers, cabbage, and carrots. Top with sprouts.
  7. Roll each wrap by folding in the sides, then roll the base tightly over the filling and continue to roll (like a burrito).