ULTIMATE VEGGIE WRAP WITH KALE PESTO
SERVES 2 PORTIONS
FOR THE KALE PESTO
1⁄4 cup raw cashews, soaked at least 2 hours
1 cup kale, de-stemmed and coarsely chopped
1 clove garlic
1⁄2 tsp salt
2 tbsp nutritional yeast
3 tbsp extra virgin olive oil
FOR THE WRAP
1⁄2 cup broccoli florets
2 spinach tortillas
1⁄4 cup grated carrots
1⁄4 cup diced red onion
1⁄2 yellow bell pepper, diced
170g (6oz) spinach
2 tbsp raw shelled hempseed
2 tbsp sunflower seed kernels
NUTRITIONAL VALUES
Calories: 772kcal
Fat: 47g (5.6g S.Fat)
Carbs: 69.7g
Protein: 16.5g
Sugar: 14.6g
Sodium: 723mg
METHOD
KALE PESTO:
In a small food processor, combine the cashews, kale, garlic, and salt. Process for approximately 30 seconds. Add the nutritional yeast and oil and process for a few seconds more, or until well combined. Place aside.
ASSEMBLY: Bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 10 minutes over boiling water. Set aside after removing from the steamer.
Arrange the spinach tortillas on a baking sheet. Spread the kale pesto evenly between the two tortillas, leaving about 1 inch around all edges. Divide the remaining ingredients in half and arrange each half along the length of each tortilla.
Begin rolling up the tortilla snugly without tearing it. To serve, cut each tortilla in half.
ASSEMBLY: Bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 10 minutes over boiling water. Set aside after removing from the steamer.
Arrange the spinach tortillas on a baking sheet. Spread the kale pesto evenly between the two tortillas, leaving about 1 inch around all edges. Divide the remaining ingredients in half and arrange each half along the length of each tortilla.
Begin rolling up the tortilla snugly without tearing it. To serve, cut each tortilla in half.
