Hummus Wrap with Kale and Eggplant recipe
Photo by April Ashcroft

This hummus wrap with kale and eggplant recipe makes a quick and easy lunch or dinner at home or on the road. It’s filling and delicious!

Hummus Wrap with Kale and Eggplant recipe

1 medium eggplant
1 small bunch kale
1 T tahini (sesame seed butter)
Juice from 1/2 lemon
1 container of hummus
Avocado
Sliced red onion
Vine ripe tomatoes
Ezekiel 4:9 Sprouted Wheat Tortillas (or other whole wheat tortilla)

Heat oven to 350 degrees. Slice eggplant lengthwise in 1/4 inch slices. Place slices on a cookie sheet lined with parchment paper. Cover with aluminum foil or another cookie sheet of comparable size. Bake for 20 minutes, uncover and make an additional 10 minutes.

De-stem and finely chopped kale and place in a large bowl. Add tahini and lemon juice. Using your hands, message kale until tender. Add a spoonful or two of hummus if you desire for more moisture. Salt to taste. Set aside.

Spread desired amount of hummus on a whole wheat tortilla. Spread on desired amount of avocado and add onion and tomato slices. Top with 1/2 cup or more of kale. Place 1 slice of eggplant on top. Roll up and enjoy!

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SOURCEWhole Food Goodness by April Ashcroft
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April Ashcroft is a nutrition coach and cooking consultant. She has a passion for teaching others how to gain optimal health through plant based nutrition. She began teaching cooking classes in 2004 through the Dixie State College Community Education program. In 2005 she co-founded the Vegetarian Society of Utah and continues to serve on the board of directors. In 2007 she created Health 4 Life Cooking classes and teaches private classes monthly. She is also available to teach for your church, business, or civic group. In 2010 she earned a certificate in Plant Based Nutrition from Cornell University’s Nutrition Fundamentals on-line certification program. Since 2006 she has been a member of Dr.Furhman.com where she keeps up with the most cutting edge un-bias nutritional research and loves to share it with you! In January 2012 she joined the team of providers at The Bridge Health Recovery Center where she teaches the benefits of high nutrient plant based nutrition to help those suffering from chronic illnesses and seeking health through holistic methods.

April has published two cookbooks, Whole Food Goodness and Whole Food American Favorites. Recipes in these two books are 100% vegan and are high in nutrients using only the most wholesome ingredients that you can find at most any grocery store.

She lives in beautiful southwest Utah with my husband Brian and cats Benson and Baxter. She has three daughters and seven grand-kids and loves hiking, biking, swimming, water and snow skiing, and anything that involves being in the great outdoors!