Name: Kale-sadilla
Yield: 1
Ingredients: ¾ cup Lacinato Kale (de-stemmed and finely chopped); ¼ cup Red Bell Pepper (chopped); ½ tbsp Olive Oil; ½ tsp Olive Oil; ¼ cup Red Onion (chopped); ⅓ cup Sharp Cheddar Cheese; 1 Recommended Wrap; ¼ tsp Cumin (or more, to taste)

CategoryGluten-Free, Lunch, Vegetarian

Yields1 Serving

¾ cup Lacinato Kale (de-stemmed and finely chopped)

¼ cup Red Bell Pepper (chopped)

½ tbsp Olive Oil

½ tsp Olive Oil

¼ cup Red Onion (chopped)

⅓ cup Sharp Cheddar Cheese

1 Recommended Wrap

¼ tsp Cumin (or more, to taste)

In a skillet, heat 1/2 tablespoon olive oil over medium heat.

Sauté bell pepper and onion for 4-5 minutes or until soft. Season with cumin.

Add kale and cook an additional 2-3 minutes or until kale is slightly wilted. Remove vegetables from skillet and keep warm.

Add 1/4 teaspoon olive oil to skillet; heat to medium-high heat and swirl to coat.

Place wrap in skillet and cook for 3-5 minutes or until you see bubble pockets starting to form. Flip wrap.

Sprinkle half of the wrap with cheese and sautéed vegetables. Once cheese has melted, fold the other side of the wrap over cheese and vegetables. Press down with spatula.

Remove from pan. Cut into thirds.

Gluten-Free Modification

Choose gluten-free wrap from Grocery Shopping Guide.

Ingredients