Avocado salad kale wraps
280g Greek-style yogurt
3 tsp wasabi paste
16 butter lettuce leaves
1 Lebanese cucumber, sliced thinly lengthways
½ cup fresh mint leaves
70g snowpea shoots, trimmed
1 large avocado, halved, sliced
2 tbsp pumpkin seeds, toasted
2 spring onions, thinly sliced
200g purple kale, trimmed
2½ tbsp Greek-style yogurt
1½ tbsp mix of ground linseeds, sunflower seeds and almonds
1 cup (150g) chickpea flour
½ tsp xanthan gum
Make kale wraps: Pour boiling water over kale in a large heatproof bowl; stand for 1 minute, drain. Refresh in another bowl of iced water; drain. Place in a tea towel; squeeze out excess water. Finely chop and return to bowl. Add remaining ingredients, except oil spray; season. Mix with your hands to form a dough. Knead dough on a lightly floured surface until smooth. Divide dough into 8 balls.
Cut two pieces of baking paper a little smaller than a large non-stick frying pan. Spray paper with cooking oil then roll out a ball between greased baking paper. Heat a large frying pan over a medium heat. As the wrap is very thin and fragile, peel one side of the paper away then place the wrap in the pan, paper-side up; cook for 30 seconds. Remove paper; turn wrap. Cook for a further 30 seconds. Make remaining wraps. Whisk together yogurt and wasabi; season to taste.
Divide remaining ingredients and yogurt mixture among wraps. Top with pumpkin seeds and green onion; fold and serve.