Kale Salad Tortillas with Za’atar Yogurt
- Yield: 12 6-inch tortillas
Ingredients
Kale Salad
- 1 bunch kale
- 2 cups thinly sliced red cabbage
- 1 cup grated carrots (about 2 medium carrots)
- 3/4 cup thinly sliced fennel (about 1/2 fennel bulb)
- 3 tablespoons toasted sunflower seeds
- 3 tablespoons toasted pepitas
- 2 tablespoons olive oil
- 1½ tablespoons fresh lemon juice
- ¼ teaspoon sea salt
- dash of pepper
- Za’atar Yogurt
- 1 cup plain whole milk or low fat yogurt
- 1 teaspoon za’atar
- pinch of kosher salt
- sprouted multigrain tortillas
Instructions
Kale Salad
- Remove kale leaves from the tough stalks and thinly slice kale into shreds. Toss with the cabbage, carrots, fennel, and seeds.
- Whisk olive oil, lemon juice, salt, and pepper together. Pour over salad, tossing together until salad is evenly coated. Season to taste with additional salt and pepper. Allow salad to marinate in dressing for 15 minutes or so while preparing tortillas and za’atar yogurt.
- In a small bowl, whisk together the yogurt, za’atar, and salt. Set aside.
- To prepare tortillas, turn a stove burner to medium high. Using tongs, carefully hold a tortilla over the open flame, about 2 minutes per side until tortilla becomes soft and pliable and edges begin to char. While tortilla is still warm, gently mold tortilla into a taco shape. Repeat with the remaining tortillas.
- To assemble, spread 1 tablespoon za’atar yogurt on the bottom of the tortilla. Top with kale salad and an additional drizzle of yogurt. Serve immediately.
