Kale Wraps with Garlic-Tahini Dressing

Kale Wraps with Garlic-Tahini Dressing

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  • Each wrap
  • 160 cal
  • 12g fat (1.5g sat)
  • 0mg chol
  • 55mg sodium
  • 12g carb
  • 3g fiber
  • 6g protein


  • 1/4 cup tahini
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons warm water
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • 2 cloves garlic, crushed
  • Salt and pepper, to taste
  • Dash of hot sauce (optional)
  • 4 large kale leaves, stems removed
  • 1 beet, shredded
  • 1 zucchini, thinly sliced
  • 1 carrot, shredded
  • 1/2 bulb fennel, thinly sliced
  • 1/4 cup parsley leaves


Combine tahini, vinegar, water, lemon juice, olive oil, garlic, salt, pepper and hot sauce in a bowl; mix until well combined.

Lay kale leaves flat on a work surface. Spread 1 to 2 tablespoons of sauce on each leaf. Divide beets, zucchini, carrots, fennel and parsley evenly between each kale leaf. Roll up like a burrito and serve with remaining Garlic-Tahini Dressing.

Special notes:

As alternative dip, you might try: A Simple Peanut Sauce

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