I tried to recreate one of my favorite dishes ever a spicy kale wrap from Tassili's Raw Reality Cafe! (If you're ever in Atlanta, you need to check them out!) Today, I show you my version of a vegan spicy kale wrap (the ingredients, and how I make it)! I hope you enjoy this video (and the spicy kale wraps)!!!!! They have such a complex, delicious flavor. If you make these please tag me on instagram! I would love to see your recreations!

Spicy Kale Wrap Ingredients:
Kale dressing/sauce:
¼ cup olive oil
2 tbsp liquid aminos
1.5 tbsp chili powder
1.5 tbsp cayenne pepper (optional, can tailor to your spice preferences)
1 tbsp agave
Juice from 1 lemon
6 cloves garlic (peeled)
¼ cup sundried tomatoes
2 tbsp coconut cream/milk (regular, not lite)
1 tbsp paprika
3 tbsp nutritional yeast
¼ cup red onion
1 tsp salt
¼ cup water
Kale Wrap
Large wrap (whichever you prefer)
1 can of corn
1 red bell pepper
Couscous
Hemp seeds
Almonds (sliced)
Avocado
Tomatoes
½ red onion
A LOT of kale!
Vegan Mayo
Coconut cream

Method:
1. Cook the couscous (follow directions on bag), and then put in a Tupperware and drizzle with olive oil. Put in fridge to cool, stirring every so often.
2. Cook the red bell pepper, sweet corn mix. Add the drained corn, chopped up red bell pepper, and about ½ ¾ cup of coconut milk (you want to coat the mixture well) to a pot over medium heat. Let it simmer until the coconut milk thickens up, stirring every so often. Once the coconut milk thickens up, put in a Tupperware and put in the fridge to cool, stirring every so often.
3. Make the Kale sauce/dressing: Add in all of the ingredients and blend until smooth (scraping down the sides as necessary).
4. Massage the Kale: Add your destemmed and chopped kale to a big bowl, add in olive oil and massage it until the kale becomes a brighter green and “shrinks down.” Then add in your sauce, and massage until the kale becomes a darker green and looks fully coated. Err on the side of OVER massaging your kale!! CAUTION: wear a food glove or be careful not to touch your face or eyes until washing your hands afterwards!
5. Make your pico de gallo: Add chopped red onion and chopped tomato into a bowl with lime juice. Mix.
6. Make the wrap: Add vegan mayo to your wrap and spread it around, and add cayenne pepper (optional). Add your kale, couscous, red bell pepper and sweet corn mix, almonds, pico de gallo, avocado, sun dried tomatoes, almonds, hemp seeds and a drizzle of agave onto the wrap. Be sure to not put in too much stuff or your wrap will fall apart! Fold your wrap, slice, and enjoy!

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Content of this Video
00:00 Intro
00:28 Ingredients Needed
01:08 Cook the Couscous
01:50 Cook the Corn, Red Bell Pepper, and Coconut Milk
03:41 Spicy Dressing/Sauce
06:27 Taste Test of Spicy Sauce
06:42 Pico de Gallo
07:12 Massage Kale
08:50 Making the Wrap
10:52 Rolling up the Wrap
12:26 Tasting the Spicy Kale Wrap!