Apple Kale Mushroom Wrap

Serves 4 · 18 min prep · 12 min cook

Ingredients

• 4 large whole-wheat tortillas
• 1 bunch lacinato kale
• 12 oz cremini mushrooms
• 1 large crisp apple
• 1/2 cup hummus
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Wash the kale, strip the leaves from the stems, and slice into thin ribbons.
2. 2Massage the kale with a drizzle of olive oil, lemon juice, and salt for 1 to 2 minutes until it softens and turns glossy.
3. 3Wipe and slice the mushrooms thin. Heat the remaining olive oil in a large skillet over medium-high heat.
4. 4Add the mushrooms in a single layer, season with salt, pepper, garlic powder, and smoked paprika, and cook without stirring for 3 minutes so they brown.
5. 5Stir and continue sautéing 5 to 7 minutes more until the mushrooms release their liquid, it evaporates, and they turn golden and meaty.
6. 6Core the apple and cut into thin matchsticks; toss with the chopped parsley.
7. 7Warm the tortillas briefly in a dry skillet or microwave so they flex without cracking.
8. 8Spread a generous layer of hummus down the center of each tortilla.
9. 9Layer massaged kale, warm sautéed mushrooms, and apple matchsticks in that order.
10. 10Fold the sides in, roll tightly from the bottom, and slice in half on the diagonal if packing for work.
11. 11Serve right away or wrap in parchment for a sturdy midday lunch that stays fresh.