My friend Kristy introduced me to Tassili’s Raw Reality, who makes the most amazing kale wraps I have ever tasted. Seriously, please go check her out, best raw vegan place I have ever been. The Punany wrap is my favorite. This was my first attempt at replicating it, and it still doesn’t compare to hers, but when I’m craving a kale wrap and can’t make it to her shop to grab one, this sure does suffice!
First thing I did was get some whole kernel corn and mix it together with ½ can of coconut cream, then placed in the refrigerator overnight. (You’ll have leftovers for the next batch you make! Or to add in a new recipe.)
Next, I made the couscous according to the box (make at least ½ cup total to use in recipe), and set aside as well.
Now to make the oil/spice mixture. Get out the ingredients (sun dried tomatoes, hot Mexican chili pepper, cayenne pepper, liquid aminos, juice of a lemon, clove of garlic, extra virgin olive oil, plus ½ tablespoon water and salt to taste), and throw them into a food processor.
Blend together for 30 seconds or so, until throughly combined.
Next, take your chopped kale (I chopped it all the night before – hence the cold bowl from being in the frig) and place it in a large mixing bowl. Add you oil/spice mixture on top and massage it into the kale for 2-3 minutes, until it just starts to wilt (this is where the magic happens – massaging the kale turns it from tough and bitter to silky and sweet!).
Now it’s time to combine everything! Get out all the add-ins (red onion, avocado, golden raisins, couscous, and coconut corn*) and toss on top of the kale mixture. Mix well until combined.
*not pictured because I forgot to add it until after I mixed it – oops.
Now for the assembly! Lay out your wrap, spread mayo, add 1-1½cup (or as much as you like) of your kale mixture, then fold in outer edges, flatten mixture, and roll upwards (like you would a burrito).
And done. Admire your beautiful (messy) work.
Time to eat. SHOVE. IN. FACE. 🤪
KITCHEN UTENSILS:
- Mixing bowl*
- Wood cutting board*
- Chef’s knife (my FAVORITE knife*, worth ever penny)
- Hand juicer*
- Food Processor*
- Rubber Spatula
- Measuring set
Copycat Punany Kale Wrap
Ingredients
Base:
- 1 bunch of kale, stems removed and finely chopped
- Spinach wraps (or wrap of choice)
- Spicy oil mixture (see below)
Add-ins:
- 2⁄3 cup coconut corn (make this by mixing together 1 can of whole kernel corn with ½ can of coconut cream)
- 1⁄2 cup couscous
- 1⁄3 cup red onion, diced
- 1 whole avocado, diced
- 1⁄4 cup golden raisins
- 1⁄2 tablespoon mayonaise
Spicy oil mixture:
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons liquid aminos*
- 1⁄2 tablespoon ground cayenne pepper
- 1⁄2 tablespoon Hot Mexican-Style chili powder (optional)
- juice of 1 lemon
- 1 clove garlic
- 1⁄4 cup sun dried tomatoes
- Himalayan sea salt, or preferred salt, to taste
Instructions
- Start off by prepping the add-ins (mixing the coconut cream and corn, making the couscous, washing and chopping kale – chop up red onion and avocado after kale mixture is made).
- Make the spicy oil mixture by tossing all the ingredients (sun dried tomatoes, hot Mexican chili pepper, cayenne pepper, liquid aminos, juice of a lemon, clove of garlic, extra virgin olive oil) into a food processor, plus ½ tablespoon water and salt. Blend for about 30 seconds, until thoroughly combined.
- Next, place your chopped kale into a large mixing bowl and pour the spicy oil mixture on top. Using your hands, massage the oil mixture into the kale for 2-3 minutes.
- Time to add everything else! Get out all the add-ins (red onion, avocado, golden raisins, couscous, and coconut corn) and toss on top of the kale mixture. Mix well until combined.
- Now for the assembly! Lay out your wrap, spread mayo, add 1-1½ cup (or as much as you like) of your kale mixture, then fold in outer edges, flatten mixture, and roll upwards (like you would a burrito).
- Wah-lah! You just made a kale wrap.
Let me know if you make these and what you think of them, or if you have a different alternative that gets it even closer to Tassili’s amazing kale wraps. I think I might experiment with some fresh hot peppers instead of the chili powder next time, and add in some chopped heirloom tomatoes. I’d love to hear how you make yours (or if you know her secret – please do tell).
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hello world. 
This is absolutely delicious! Since my first visit to tassili’s about 6 months ago, I’ve been looking for a copycat recipe that I can make at home. This recipe is my go-to whenever I’m craving something nutritious but don’t want to pay $15 for a wrap lol. I recommend making the wraps a few hours before you eat it to give the bitter red onion flavor to mellow out. I usually make 3-4 at once to pick up and eat throughout a busy work week. The taste only seems to get better with time. Great recipe!
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OMG! I honestly have never had Tassilis wraps but have heard about them for a long time. I almost had one last time I was home in ATL BUT then I realized that she uses soy and I was detoxing at the time. if they taste ANYTHING like what I just made today then the hype is REAL LOL. I had some minor adjustments with seasoning but this had a LOT of flavor. my add ins were (alkaline diet) mushroom & red onion and the salad never even made it to the WRAP it was so good lol! THANK YOU I
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oh and Quinoa add in instead of couscous. (sauce-EVOO, Sundried tomato, key lime juice, coconut aminos-ginger lime, sea salt, cayenne, TJ’s mushroom umami season, chipotle pepper seasoning, onion powder)
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Your add-ins sound delicious! I might have to try that next time I make myself a batch. I’ve totally eaten it just as a salad as well. 🙂
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Great job loved it! I use to patronize that business but I stopped because their new policy up charge patrons $2 for requesting kale without sun-dried tomatoes. I enjoy the punani but I refuse to pay $15 for a wrap.
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