For a low-effort do-it-yourself lunch, you may’t go previous vegan wraps. As an added bonus, you may prep them upfront to seize and go.

Components

• 225 g (3 cups) lacinato kale, thick stems eliminated
• 120 ml distilled white vinegar
• 1 1/2 tsp caster sugar
• 1 purple onion
• 4 cloves garlic, finely chopped, divided
• 1 small bunch coriander, torn
• 150 ml olive oil
• 1 tbs dietary yeast
• 1 purple chilli, finely chopped
• 1 tsp floor cumin
• 1 tsp floor coriander
• 1/2 tsp smoked paprika
• 200 g (1 cup) tinned chopped tomatoes
• 400 g (1 3/4) cups tinned chickpeas, drained
• 4 massive flour tortillas, verify for vegan-safe components
• 1 small iceberg lettuce, shredded
• 80 g (1/2 cup) vegan feta, or different vegan cheese, crumbled
• 1 lemon, lower into quarters
• Salt
• Freshly floor black pepper

Methodology

Step 1.
Steam the kale in a lined steaming basket set over a half-filled saucepan of simmering water till simply wilted, about 2-3 minutes. Take away kale from basket and let cool briefly.

Step 2.
Heat the vinegar and sugar in a small saucepan set over a medium warmth, stirring till the sugar dissolves. Place the purple onion in a bowl and pour over the vinegar. Cowl and put aside.

Step 3.
Mix half the garlic, half the steamed kale, and about half the coriander with 120 ml olive oil and the dietary yeast in a meals processor or blender.

Step 4.
Mix on excessive till clean, drizzling in slightly water to skinny out the consistency if wanted. Put aside.

Step 5.
Warmth the remaining olive oil in a saucepan set over a medium warmth. Add the remaining garlic, together with the chilli and a pinch of salt, frying till aromatic, about 30-45 seconds.

Step 6.
Stir within the spices and cook dinner for an extra 30 seconds earlier than stirring within the chopped tomatoes, chickpeas, and a pinch of salt and pepper.

Step 7.
Convey to a simmer and cook dinner over a barely lowered warmth till barely thickened, stirring sometimes, about 10 minutes. Season to style with salt and pepper, setting off the warmth.

Step 8.
Heat the tortillas in a dry griddle pan set over a medium warmth, turning sometimes. High with the shredded lettuce, remaining steamed kale, spicy chickpeas, pickled purple onion, kale pesto, vegan feta, and among the remaining coriander.

Step 9.
Grill the lemon quarters within the griddle pan over a excessive warmth till flippantly charred. Serve alongside the wraps.

Serves 4