Ingredients:
- 4 bunches of kale, stems
- removed and finely chopped and drained of excess water by using paper towels to dry them well
- ¾ cup of olive oil;
- 2 tablespoons (tbsp) of cayenne
- 1 tbsp sea salt
- 3 tbsp liquid coconut amino
- 2 tbsp lime juice;
- 6 tbsp of sun-dried tomatoes
- Organic Flour Tortilla wraps (look for wraps with no sugar) We like Ezekiel bread wraps (or wrap of choice)
- 1 cup of frozen or fresh corn cooked in agave or coconut milk
- 1 cup cooked couscous or quinoa
- ½ cup of almonds slices
- 1/3 cup red onion, diced
- 1 whole avocado, diced
- ¼ cup golden raisins
- Spicy dressing
- ¾ cup cold-pressed olive oil
- 2 tbsp ground cayenne pepper
- 1 tbsp sea salt; ½ tbsp
- African Bird Pepper (optional)
- 2 tsp., lime juice (most grocery stores carry juiced limes in the shape of a green lime or juice your own)
- ¼ cup sun-dried tomatoes
- Himalayan salt or sea salt, to taste
Directions:
- Follow package instructions for the couscous or quinoa. Wash and chop your kale, red onion, etc.
- To make the spicy dressing mixture by tossing all the ingredients into a food processor.
- Blend for about 30 seconds or until thoroughly combined.
- Place your washed & chopped kale into a large mixing bowl and pour the spicy oil mixture on top.
- Mix for 2-3 minutes.
- Add into the bowl your chopped: red onion, avocado, sliced almonds, golden raisins, couscous, and sweet corn.
- Mix well until combined.
- Assembly your wrap!
- Layout your wrap
- Add your kale mixture
- Fold in outer edges
- Flatten mixture
- And roll upwards. Enjoy!!