A tasty vegan lunch option.

TOTAL TIME 45 minutes + cooling | MAKES 8 


  • 2 tbsp pumpkin seeds
  • 1 cup vegan yoghurt
  • 3 tbsp wasabi paste
  • 16 butter lettuce leaves
  • 1 lebanese cucumber
  • 70 g snow pea shoots, trimmed
  • 1 large avocado, halved, sliced
  • 2 green onions, sliced thinly

Kale wraps

  • 200 g purple kale, trimmed
  • 2 ½ tbsp vegan yoghurt
  • 1 ½ tbsp LSA (ground mixture of linseeds, sunflower seeds & almonds)
  • 1 cup chickpea flour
  • ½ tsp xanthan gum
  • cooking-oil spray


Kale wraps

POUR boiling water over kale in a large heatproof bowl; stand for 1 minute, drain. Refresh in another bowl of iced water; drain. Place kale in a tea towel; squeeze out excess water.

PROCESS kale until finely chopped, return to large bowl. Add remaining ingredients, except oil spray; season. Mix with your hands to form a dough. Knead dough on lightly floured surface until smooth. Divide dough into 8 pieces; roll into balls.

CUT two pieces of baking paper a little smaller than a large non-stick frying pan. Spray paper with cooking oil then roll out a ball between greased baking paper.

HEAT a large frying pan over medium heat. As the wrap is very thin and fragile, peel one side of the paper away then place the wrap in the pan, paper-side up; cook for 30 seconds. Remove paper; turn wrap. Cook for a further 30 seconds. Repeat with remaining dough, cool.


STIR pumpkin seeds in a small dry frying pan over medium heat for 2 minutes.

WHISK yoghurt and wasabi in a small bowl until combined; season to taste.

DIVIDE lettuce, cucumber, pea shoots, avocado and yoghurt mixture among wraps. Top with pumpkin seeds and green onion; roll up to enclose.

SERVE immediately or wrap firmly in plastic wrap or foil to go.

TOP TIP: Sauce variations – the yoghurt can be mixed with 1 tsp turmeric or 1 tsp spirulina or 2 tsp grated beetroot for a change of flavour!

Written for Food&Home

Featured image: Aremedia