Kale Wrap


  • 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


  1. Follow package instructions for the couscous or quinoa. Wash and chop your kale, red onion, etc.
  2. To make the spicy dressing mixture by tossing all the ingredients into a food processor.
  3. Blend for about 30 seconds or until thoroughly combined.
  4. Place your washed & chopped kale into a large mixing bowl and pour the spicy oil mixture on top.
  5. Mix for 2-3 minutes.
  6. Add into the bowl your chopped: red onion, avocado, sliced almonds, golden raisins, couscous, and sweet corn.
  7. Mix well until combined.
  8. Assembly your wrap!
  • Layout your wrap
  • Add your kale mixture
  • Fold in outer edges
  • Flatten mixture
  • And roll upwards. Enjoy!!