Kale Chickpea Wraps with Dijon Mustard Vinaigrette
PREP TIME: 20 minutes
SERVINGS: 4
INGREDIENTS
For the Dijon Mustard Vinaigrette:
¾ cup extra-virgin olive oil
¼ cup white wine vinegar
¼ cup fresh lemon juice
3 tablespoons Dijon mustard
2 tablespoons honey
1 garlic clove
½ teaspoon sea salt
¼ cup grated Parmesan cheese (optional)
For the Wraps:
2 cups cooked chickpeas, drained and rinsed
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
3 kale leaves
6 Brussels sprouts
½ cup radicchio
1 ripe avocado
¼ cup grated Parmesan cheese (optional)
4 extra-large tortillas
INSTRUCTIONS
Make the Vinaigrette: Peel the garlic clove. In a blender or food processor, combine the olive oil, white wine vinegar, lemon juice, Dijon mustard, honey, garlic, and sea salt. Blend until smooth and creamy. Stir in the grated Parmesan cheese if using. Set aside.
Prepare the Vegetables: Rinse the kale and remove the stems. Finely chop the leaves. Trim the ends off the Brussels sprouts and remove any damaged outer leaves. Thinly slice the sprouts using a knife or mandoline. Rinse the radicchio and thinly slice it.
Cut the avocado in half, remove the pit, and slice the flesh.Assemble the Wrap Filling: In a large mixing bowl, combine the chopped kale, sliced Brussels sprouts, sliced radicchio, and chickpeas. Add the salt and pepper. Drizzle with ½ cup of the prepared vinaigrette and toss until evenly coated. Add more vinaigrette if desired.
Assemble the Wraps: Lay one tortilla flat on a clean surface. Spoon one-quarter of the chickpea mixture onto the center. Add a few avocado slices and a tablespoon of Parmesan cheese if using. Fold in the sides of the tortilla, then roll it tightly into a wrap. Repeat with the remaining tortillas and filling.
Serve: Serve immediately, or wrap tightly in foil or parchment paper for a packed lunch.
Storage Instructions
Wraps can be stored in an airtight container in the refrigerator for up to 3 days. For best texture, keep the vinaigrette separate until ready to eat if storing ahead. Avoid freezing.
Ingredient Substitutions
Radicchio: Substitute with shredded red cabbage for a similar texture and milder flavor.
Brussels sprouts: Swap with finely shredded green cabbage.
Avocado: Omit or replace with hummus for creaminess and added flavor.
Chickpeas: Use white beans or black beans as a substitute.
Tortillas: Use whole wheat wraps or collard greens for a gluten-free, low-carb option.
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