Kale Wraps with Garlic-Tahini Dressing


Gluten-free, dairy-free, egg-free, with no nuts, corn, soy, or sugar, this recipe is supremely hypo-allergenic.  A great grab-and-go lunch or snack.

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 freshly ground black pepper, to taste

Dash of hot sauce (optional)


4 large kale leaves, stems removed

1 beet or ½ half rutabaga, shredded

1 zucchini or other summer squash, 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 beet, zucchini, carrot, fennel and parsley evenly between each kale leaf. Roll up like a burrito and serve with remaining Garlic-Tahini Dressing.