Salmon Kale Wraps
Servings 4
Ingredients
- 5 cups shredded kale approximately 1 small bunch
- 1/2 cup shredded parmesan cheese
- 1/2 cup creamy salad dressing see recipe below
- 2 6-ounce cans wild salmon drained
- 4 large tortillas sprouted, whole grain
Instructions
- Place kale, cheese, and dressing in large bowl. Toss until leaves are evenly coated with dressing.Add salmon and break into flakes.Toss to combine.On 1 tortilla, spread a quarter of the filling horizontally, slightly below the center of the tortilla.Roll the wrap tightly by folding the sides over filling, then rolling from the bottom up.Repeat with the remaining 3 tortillas.
Notes
The filling can be made up to 2 days in advance and stored in a covered container in the refrigerator.
Store any leftover filling in a covered container in the refrigerator for up to 3 days.
Creamy Salad Dressing
Ingredients
- 1/3 cup plain, Greek yogurt
- 2 teaspoons whole grain mustard
- 1 clove garlic minced
- 1 teaspoon honey organic
- 1 tablespoon lemon juice organic
Instructions
- In small bowl, whisk all ingredients until combined.
Cucumber-Avocado Soup
Ingredients
- 2 organic cucumbers peeled and sliced
- 1 avocado pitted and peeled
- 1/2 cup plain, Greek yogurt
- 2 tablespoons fresh, tarragon leaves
- 1 teaspoon grated lemon zest organic
- 3 tablespoons lemon juice organic
- 1 1/2 cups water
- salt & pepper to taste
Instructions
- Place all ingredients into blender
- Blend until smooth
- Chill before serving