30-Day No Takeout Challenge


Kale and Mushroom Wrap

kale-and-mushroom wrap-amy-neunsinger

Amy Neunsinger


  • 3 tablespoons olive oil
  • 1 large shallot, thinly sliced
  • 1 medium leek, thinly sliced
  • 8 ounces mushrooms, such as cremini, button, or stemmed shiitake
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounce kale bunch
  • 1/4 cup vegetable broth
  • 1/3 cup unsweetened dried cranberries
  • 2 ounces goat cheese, crumbled
  • 4 10-in. high-fiber multigrain wraps


  1. In a large skillet, heat the oil over medium-high heat. Add the shallot, leek, mushrooms, salt, and pepper. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Add the kale and cook until wilted, about 8 minutes. Add the broth and cranberries. Bring to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Remove the pan from the heat and stir in the goat cheese. Divide the filling among the wraps. Fold the bottom of each wrap up and roll in the sides, like a burrito, and cut in half. Serve hot.

  • Yield: Serves 4

Nutritional Information

Calories per serving: 392
Fat per serving: 20g
Saturated fat per serving: 6g
Carbohydrate per serving: 51g
Sugar per serving: 3g
Sodium per serving: 535mg
Fiber per serving: 17g
Protein per serving: 18g
Giada De Laurentiis