Portobello-Pepper Kale Wraps


Hearty kale leaves make a crunchy, lighter wrap option. Enjoy with homemade cilantro cashew cream for a vegan meal.

Portobello-Pepper Kale Wraps
Photo: Jacob Fox
Hands On Time:
15 mins
Total Time:
25 mins
2 cups mushroom mixture plus 2 1/2 cups slaw


  • 2 cup finely shredded red cabbage

  • 1 cup chopped fresh tomato

  • 1 fresh jalapeño or Fresno pepper, stemmed, seeded if desired, and sliced*

  • 1 teaspoon sambal oelek (Asian chile garlic sauce)

  • 2 tablespoon rice vinegar

  • 1 tablespoon reduced-sodium soy sauce

  • 1 tablespoon olive oil

  • 4 large portobello mushrooms, stems removed and sliced

  • 2 medium red and/or yellow bell peppers, cut into strips

  • 1 tablespoon grated fresh ginger

  • 4 cloves garlic, minced

  • Salt and black pepper

  • 12 lacinato kale leaves, thick stems removed*

  • 1 recipe Cashew-Cilantro Cream


  1. For slaw, in a medium bowl combine the first six ingredients (through soy sauce). Toss to combine. Cover and chill until ready to serve.

  2. In a large skillet heat oil over medium-high. Add mushrooms and peppers. Cook, stirring occasionally, until tender, about 8 minutes. Stir in garlic and ginger. Cook and stir 1 minute more. Season to taste with salt and black pepper.

  3. To serve, arrange kale leaves onto a platter or plates. Spoon Cashew-Cilantro Cream onto leaves. Using a slotted spoon, spoon hot mushroom mixture onto each leaf. Top with slaw.

Cashew-Cilantro Cream

In a small bowl combine 1 cup raw unsalted cashews and enough boiling water to cover. Let stand, covered, 15 minutes; drain. Rinse and drain again. In a blender or food processor combine cashews, 1/2 cup water, 1 clove garlic, 2 tablespoons chopped fresh cilantro, and 1/8 teaspoon salt. Cover and blend 5 minutes or until smooth and creamy. Store in the refrigerator up to 1 week.

Kale Tip

To make the kale leaves more tender, drizzle them with 2 tsp. olive oil and sprinkle with 1/4 tsp. salt; toss to combine. Massage the leaves with your hands until completely coated with oil and the green color deepens.

*Hot Peppers

Chiles, such as jalapeno or poblano peppers, contain capsaicin, which gives them their spicy heat and will cause a long-lasting burnign tingle on your skin. To avoid this, wear plastic or rubber gloves when working with chiles. If they touch your hands, wash with soapy water.

Nutrition Facts (per serving)

198 Calories
13g Fat
18g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 198
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 10%
Sodium 376mg 16%
Total Carbohydrate 18g 7%
Total Sugars 7g
Protein 8g
Vitamin C 114.7mg 574%
Calcium 152mg 12%
Iron 2.9mg 16%
Potassium 801mg 17%
Folate, total 77mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles