AnchorMommy

Kale and Wheatberry Wrap

September 10, 2009 by Shannon

This is a delicious and high-protein recipe that makes a great lunch or quick dinner.

Lemme guess. You’re thinking, kale? Who really eats that stuff? And wheatberry? What’s a wheatberry? First off, kale is packed with vitamins and when it’s prepared the right way, it’s amazingly delicious. (One of my favorite ways to use kale is in Green Slime Smoothies, which Kellan loves.)

Wheatberries are my new favorite kitchen staple. They are a low calorie, high fiber grain with a ton of protein and iron packed into each chewy little kernel. (Last week I put 1 cup of rinsed wheatberries in the slow cooker with 3 cups of water and let it cook overnight. In the morning, we mixed in a little vanilla yogurt, raisins and vanilla soymilk. Yum! I had just enough wheatberries left over for this recipe.) Wheatberries are incredibly versatile — they can be eaten as you would oatmeal, or you can mix them with savory ingredients to make salads, stews and soups.

Kale and Wheatberry Wrap

• 1 cup cooked wheatberries
• 2 cups kale, roughly chopped
• 1-2 tablespoons minced garlic
• 5 eggs, beaten
• 1/2 cup shredded cheddar cheese, divided
• 2 tablespoons skim milk
• Salt and pepper
• 3-4 Whole wheat tortillas
• Feta cheese, optional
• Annie’s Naturals Goddess Dressing, optional

1. Set a skillet on medium high heat.
2. Roughly chop the kale. Once skillet is hot, saute garlic for one minute. Add kale and cook for 2-3 minutes.
3. While kale is cooking, beat the eggs together with the milk and half of the shredded cheddar cheese. Add salt and pepper to taste.
4. Once kale has cooked down, add egg mixture and wheatberries to the skillet. Cook through.
5. Serve on top of whole wheat tortillas. Top with Goddess Dressing (optional) and remaining cheddar and/or feta cheese. Serves 3.

I put just a touch of dressing on my wrap, but it would have been just as delicious without. I also added a little feta because we had it on hand. Kellan’s verdict: “Mmm. Good.”