Avocado salad kale wraps

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 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

    Kale wraps

    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

    Cooking-oil spray


  • 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.