Kale, Fennel and Hummus Wrap: yummy!
Kale, Fennel and Hummus Wrap: yummy!
So this has definitely been a big hummus week in our household :)....hence all the hummus based recipes...
Dawnell Kent, one of our readers (who is also an AMAZING personal trainer) sent in this recipe...I made it last night...changed a few things because of what I had in my fridge...and my husband and I absolutely loved it! Fennel is such a great vegetable...definitely not used enough.
These are the following replacements I made: Instead of using the yellow onion I used 2 fennel bulbs, 1 tablespoon of soy sauce and a pinch of asafoetida. I replaced the spinach with Kale (and threw this in while cooking the sauté mixture), omitted the raisins and used artichoke and mixed herb flavor hummus (which I probably used about 2-3 tablespoons for each of ours.. :) a little bit more than what the recipe called for).
Overall, the wrap turned out great...super easy and super tasty... really hit the spot for us last night, thanks for sharing Dawnell!
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Kale, Fennel and Hummus Wrap: yummy!
INGREDIENTS
- 1 large yellow onion
- 3/4 cup walnuts
- 1 medium stalk of fennel
- 1 large bag of spinach
- 1 teaspoon salt
- 2 small avocados
- 1/2 cup raisins
- 1 cup roasted garlic hummus
- 4 brown rice tortillas
COOKING DIRECTIONS
- In a large pan, saute onions in olive oil until half done (just before they become translucent), add walnuts, chopped fennel and salt. Saute on high to medium heat for another 6 min or so. Take out of pan and set aside.
- Warm tortillas in same pan with left over (now flavored) olive oil. You should only have a small amount left.
- Lay spinach on the tortilla followed by the warm fennel mixture, add chopped avocado and raisins and top with a tbsp of hummus. Wrap and enjoy!
yields 4-6 servings (only four for my family)!
ENJOY!
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VEGAN NOTES
- Totally vegan!
GLUTEN FREE NOTES
- Totally gluten free!
YOGIC COOKING NOTES
- In general, omit onion and use garlic.
