Vegan Wraps with Kale Pesto

For a low-effort homemade lunch, you can’t go past vegan wraps. As an added bonus, you can prep them in advance to grab and go.


  • 225 g (3 cups) lacinato kale, thick stems removed
  • 120 ml distilled white vinegar
  • 1 1/2 tsp caster sugar
  • 1 red onion
  • 4 cloves garlic, finely chopped, divided
  • 1 small bunch coriander, torn
  • 150 ml olive oil
  • 1 tbs nutritional yeast
  • 1 red chilli, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 200 g (1 cup) tinned chopped tomatoes
  • 400 g (1 3/4) cups tinned chickpeas, drained
  • 4 large flour tortillas, check for vegan-safe ingredients
  • 1 small iceberg lettuce, shredded
  • 80 g (1/2 cup) vegan feta, or other vegan cheese, crumbled
  • 1 lemon, cut into quarters
  • Salt
  • Freshly ground black pepper


Step 1.
Steam the kale in a covered steaming basket set over a half-filled saucepan of simmering water until just wilted, about 2-3 minutes. Remove kale from basket and let cool briefly.

Step 2.
Warm the vinegar and sugar in a small saucepan set over a medium heat, stirring until the sugar dissolves. Place the red onion in a bowl and pour over the vinegar. Cover and set aside.

Step 3.
Combine half the garlic, half the steamed kale, and about half the coriander with 120 ml olive oil and the nutritional yeast in a food processor or blender.

Step 4.
Blend on high until smooth, drizzling in a little water to thin out the consistency if needed. Set aside.

Step 5.
Heat the remaining olive oil in a saucepan set over a medium heat. Add the remaining garlic, along with the chilli and a pinch of salt, frying until fragrant, about 30-45 seconds.

Step 6.
Stir in the spices and cook for a further 30 seconds before stirring in the chopped tomatoes, chickpeas, and a pinch of salt and pepper.

Step 7.
Bring to a simmer and cook over a slightly reduced heat until slightly thickened, stirring occasionally, about 10 minutes. Season to taste with salt and pepper, setting off the heat.

Step 8.
Warm the tortillas in a dry griddle pan set over a medium heat, turning occasionally. Top with the shredded lettuce, remaining steamed kale, spicy chickpeas, pickled red onion, kale pesto, vegan feta, and some of the remaining coriander.

Step 9.
Grill the lemon quarters in the griddle pan over a high heat until lightly charred. Serve alongside the wraps.

Serves 4