Kale and Mushroom Wrap


Serves 4
3 tablespoons olive oilolive oil3
1 large or 2 small shallots, thinly slicedshallot(s), large1
1 medium leek, white and pale green party only, rinsed and thinly slicedleek1
4 cups (about 8 ounces) sliced shiitake, cremini or button mushroomscremini mushrooms4
½ teaspoons kosher saltkosher salt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
1 (8-ounce) bunch kale, stemmed and coarsely chopped kale1
¼ cup vegetable brothvegetable broth¼
⅓ cup unsweetened dried cranberriescranberries, dried
2 ounces goat cheese, crumbled (TK cup) at room temperature goat cheese2
4 (10-inch) whole-wheat wrapswhole-wheat wraps4


In a large skillet, heat the oil over medium-high heat. Add the shallot, leek, mushrooms, salt, and pepper. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Add the kale and cook until wilted, about 8 minutes. Add the broth and cranberries. Bring to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.

Remove the pan from the heat and stir in the goat cheese. Divide the filling among the wraps. Fold the bottom of each wrap up and roll in the sides, like a burrito, and cut in half. Serve hot.


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