Recipe adapted from budgetbytes.com
Ingredients:
- 1 bunch kale raab
- 1 15oz can of chickpeas
- 2 carrots
- ½ cup goat cheese
- ½ cup Greek dressing
- 4 large tortillas
- Optional: add additional veggies like cucumber, tomatoes, olives, etc. and/or canned chicken or tuna
Instructions:
- Remove the stems from the kale leaves by running a sharp knife along each side of the stem from top to bottom. Stack the de-stemmed leaves, then cut crosswise into thin strips. Place the chopped kale into a colander and rinse well with cool water. Let as much water drain away as possible. Use a salad spinner of blot with a clean, lint-free towel to remove as much moisture as possible. Place the cleaned and dried kale into a large bowl.
- Drain and rinse the chickpeas.
- Peel the carrots, then shred them using a large holed cheese grater. Add the chickpeas and carrots to the bowl with the kale. If you don’t have a cheese grater for the carrots do not worry you could also use a potato or vegetable peeler and peel the carrots into strips instead. No peeler? You could also finely dice the carrots as well.
- Add ½ cup Greek dressing to the bowl, then stir until everything is evenly coated. Spread 1/8th of the goat cheese to the center of a large tortilla. Add one heaping cup of the salad mix on top of the goat cheese. Add some freshly cracked pepper, if desired. Fold in the sides of the tortilla, then roll it up like a burrito. Serve immediately or refrigerate up to a day.
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