From the Vitality Food Feature: Kale Cuisine
My kids love these – for breakfast, lunch, or dinner. (Makes 8 wraps.)
Heat olive oil in skillet. Sauté onion, sweet pepper, jalapeno pepper, mushrooms, and kale until soft. Season with sea salt and black pepper. Sprinkle mozzarella and a shake of Parmesan over top. Remove from heat, cover, and let stand until cheese is melted. Place tortilla wraps on countertop. Divide kale mixture over tortillas and roll up. Slice in half and serve with salsa or hummus on the side for dipping.
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