Vegetarians sometimes have a harder time putting together simple lunches than meat-eaters, especially when things like lunch meat exist. Charmington's in Baltimore - you know, the awesome café that hosts my favorite monthly lit reading and even welcomed the President of the United States in January (!!) - makes a plethora of amazing meatless lunch options. Their kale and avocado wrap is my favorite and I just had to recreate it. Grab these ingredients from a grocery store and make enough to last for the week. The following recipe makes one kale & avocado wrap.
Prep Time: 10-15 minutes
Cook Time: none
1/2 cup of kale, washed and chopped coarsely
1/2 avocado, sliced
1/4 cup of cucumbers, sliced
One (1) tablespoon of garlic hummus -- or use your favorite type of hummus; you can even make it homemade
One (1) sun-dried tomato basil wrap -- I used Tumaro's Let's Skip The Sandwich wraps
One (1) teaspoon of freshly-squeezed lemon juice
1/2 tablespoon of olive oil
Additional toppings -- there are so many great things that can go on this sandwich: tomatoes, goat or feta cheese, herbs, etc.
In a small mixing bowl, whisk together lemon juice and olive oil.
Place washed and chopped kale into a large salad bowl and drizzle the olive oil mixture on top. Shake or mix until coated.
In your wrap, spread hummus and top with cucumbers, avocado, and kale. Add any additional toppings now.
Roll the wrap like you would a burrito. If you are saving the wrap to eat at a later time, wrap tightly in cellophane or Saran wrap.