I have come to learn that when your food is full of BRIGHT color and textures you tend to eat more and enjoy what you’re putting into your body more.
What I love most about this wrap is that after I made all the ingredients I had enough for 3 wraps throughout the next week! This is a perfect alternative to quick minute meals between work and an easy pick me up!

All of my recipes are made with things found around my kitchen. I love experimenting and trying new foods or interesting combinations and I want to start to share those meals. I am not a follow the recipe to a T kinda gal myself so feel free to add or subtract whatever you may please!

Start off by setting your oven to 400*

While the oven is heating up it’s time to prep your chickpeas, pour your chickpeas in a colander and rinse. Lay all your chickpeas out on a paper towel. Start shelling the chickpeas, this isn’t a 100% necessary step but I find that it makes the chickpeas better and plus it’s a little therapeutic with the repetitive task. Just slightly squeeze the chickpeas between your two fingers and the thin shell could slide off leaving you with a naked bean. I places the ‘naked’ beans back in the colander which helped keep track of which ones had been processed and was easy to rinse them one more time before transferring to a pan.

Once chickpeas are processed place on pan and season as you’s please. I did a sprinkle of salt, pepper, garlic, thyme and oregano but if you like a little spice feel free to add chili powder, just make sure all the chickpeas are level on the pan, no stacking!

Let chickpeas bake for about 15 minutes or until slightly crunchy, leave in longer for more of a crunch!

Now let the fun begin,

While your chickpeas are roasting start prepping your kale, I found this easiest to do in a large bowl so I had extra room to stir and add as much as I please. I used curly kale for my recipe because its fluffier which i find better for wraps as well as curly kale holds more dressing with all its waves and flows. Start by stripping the stems off the kale and breaking the leaves into smaller pieces. You can leave the stems if you want but they are rather bitter and sometimes tough so I like to remove them!

Once kale is prepped give it a good rinse and shake off excess water and return to your large bowl. Here add the juice of a large lemon, 2 tablespoons of flaxseed, 1/2 a red onion finely chopped, 3 tablespoons of a dressing on your choice just make sure its vinegar based, I used a greek dressing but you could also use Italian, balsamic ect. and I added in a handful of pumpkin seeds for an extra texture and nutrients.

Set aside your kale bowl and start prepping your wrap for rolling!

I personally used a spinach wrap burrito size, but any large wrap will do!

Lay a nice layer of a feta spread, I personally used one I got from The Daily in Atlanta ( they also have one in Charleston), or this recipe looks lovely to try. Feta crumbles would also suffice just more of a punch if you go this route I can not express to you enough how much feta in a brine is so much better than the already crumbled, but be warned once your try it you wont be able to go back!

Top it with some avocado chopped and spread about on top of the feta, I find that spreading the avocado along with the feta spreads makes sure to get them both evenly through out the wrap!

Now load that ‘ish up with your kale magic. Don’t skimp, this is like the meat of your wrap, plus when your wrap up your goodies the kale presses down and together. You’re going to make a small mountain of greens!

Now it’s time to build your rainbow. What ever colors inspire you, whatever treats you have in your fridge feel free to add them! I used Campari tomatoes, but Kumato are really my jam~~ and if you haven’t had them you gotta try them the next time you’re at the store.

Some chopped sweet peppers, I typically keep a bag of the mini peppers in the fridge at all times, i find them more versatile for meals, they stay fresh longer and plus they are cute and give you a great variety of yellows, oranges and reds to bring some color to your meals.

Slap on your roasted chickpeas, if they are still warm even better if you made them the day before or so you can heat them up quickly in the microwave or just chilled!

Now it’s time to wrap it up and enjoy! I cut mine diagonally in half to easily hold and show off all those beautiful colors!

WOW oh WOW! look at all them colors, so exciting to eat, lovely for your body and an easy meal to make in a hurry. Plus once you got everything prepped you have enough for 2 more wraps!

Recipe:

• Large spinach tortilla wrap

• 1/2 red onion

• Juice of a whole lemon

• 1/4 a yellow pepper or 3-4 mini sweet peppers

• 1/4 a large ripe avocado or 1/2 a small avocado

• Feta Spread / crumbles

• Flaxseed

• Pumpkin seeds

• Greek dressing or another vinegar based dressing

• 2 Campari tomatoes or 1 Kumato tomato

• 1 can of chickpeas