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Mexican Quinoa and Sweet Potato Kale Wraps (Gluten Free, Vegetarian, Low Fat)
5 from 6 votes

Mexican Quinoa and Sweet Potato Kale Wraps (Gluten Free, Vegetarian, Low Fat)

These Kale Wraps are a healthy spin on a lettuce wrap, and are filled with Mexican Quinoa, sweet potatoes and crunchy chickpeas!

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 2 -4
Calories: 527 kcal
Course: Lunch
Cuisine: American

Ingredients

For the chickpeas:
  • 1 15.5 oz chickpeas drained and rinsed, reduced-sodium, canned
  • 1 Tbsp olive oil Pompeian Extra Light Tasting brand
  • salt
For the quinoa:
  • 1 Cup water
  • 1/2 Cup quinoa uncooked
  • 3 Tbsp jalapeño diced (about 1 large jalapeno)
  • black pepper
  • salt
For the potatoes:
  • 2 Cups sweet potato cut into small cubes (about 1 medium potato, or 300g)
  • 1 1/2 Tbsp olive oil Pompeian Extra Light Tasting brand
  • 1/4 Cup onion diced, 2 Tbsp
  • 2 tsp garlic minced
  • 1/2 Tbsp smoked paprika
  • 1 tsp chili powder
  • black pepper
  • salt
For the vinaigrette:
  • 1 Tbsp olive oil Pompeian Extra Light Tasting brand, 1 tsp
  • 1 Tbsp lime juice fresh, 1 tsp
  • 1 tsp honey
  • salt
  • 1 kale whole head
  • olive oil Pompeian Extra Light Tasting brand
  • cheddar cheese for garnish, grated
  • cilantro for garnish

Instructions

To make the chickpeas:
    Cup of Yum
  1. Preheat your oven to 400 degrees.
  2. Dry off the chick peas using a paper towel and picking off any little skins that come off. Place the dried chickpeas in a bowl and toss with the olive oil until they are evenly coated. Spread onto a baking sheet and sprinkle with salt.
  3. Bake the chickpeas for 20 minutes, and then stir them around. Bake them for an additional 5-10 mins until crispy. Set aside.
To make the quinoa:
  1. While the chickpeas back, bring the water to a boil. Once boiling, stir in the quinoa, diced jalapeno and a little bit of salt and pepper. Cover, turn the heat to low and cook until all the water is absorbed, about 15 mins.
To make the sweet potatoes:
  1. Place the cubed sweet potatoes in microwave safe bowl with a little bit of water. Cover and microwave until fork tender, about 4 minutes. Drain the water out and set aside.
  2. Heat the olive oil oil on medium heat in a large pan. Add in the onion and garlic and cook until just golden brown. Then, add in the potato, paprika, chili powder and a little bit of salt and pepper. Mix well and cook until crispy and lightly blackened, about 10-15 minutes, stirring every 5 minutes. You want the potatoes to blacken a little bit, so don't stir them too frequently.
To make the viQnaigrette:
  1. Place the olive oil. lime juice, honey and salt in a small, microwave safe bowl and microwave for 10 seconds, just to melt the honey. Mix well and set aside,
  2. Rip off large leaves of the kale and place them into a bowl. Drizzle with a small amount of oil and gently massage just the "Frilly" ends of each leaf. You don't want to tear the leaf, but you want the "frilly" ends to become softer and go a darker shade of green.
  3. To assemble: Place a little bit of the quinoa mixture along the center, harder part of a kale leaf and then top with some potatoes, chickpeas, grated cheese, cilantro and drizzle with some of the vinaigrette.
  4. DEVOUR

Notes

  • The kale is a little bit hard to make into a wrap. But I find it works well if you place the mixtures along the center portion and then fold the "frilly" parts of the ends of the leaves over-top!You could also just use lettuce too :)

Nutrition Information

Calories 527kcal (26%) Carbohydrates 63g (21%) Protein 9g (18%) Fat 28g (43%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 19g (95%) Sodium 354mg (15%) Potassium 849mg (18%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 20842IU (417%) Vitamin C 15mg (17%) Calcium 100mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 2 -4

Amount Per Serving

Calories 527

% Daily Value*

Calories 527kcal 26%
Carbohydrates 63g 21%
Protein 9g 18%
Fat 28g 43%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 19g 95%
Sodium 354mg 15%
Potassium 849mg 18%
Fiber 9g 36%
Sugar 10g 20%
Vitamin A 20842IU 417%
Vitamin C 15mg 17%
Calcium 100mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.