Open Faced Kale Tortilla

Open Faced Kale Tortilla

Kale can be added to breakfast or lunch.


  • 3/4 cup kale
  • 1/4 cup garbanzo beans
  • 2 oz parmesan cheese
  • 1 tortilla
  • 1 tbs. coconut oil
  • 1/4 cup shredded carrots
  • lemon pepper to taste
  • 1 tsp. olive oil

Makes 1 serving


  1. In a frying pan, add 1 tbs. coconut oil, kale, garbanzo beans, shredded carrots, parmesan cheese and lemon pepper. Cook on medium heat until kale is crunchy in texture.
  2. In a separate frying pan, fry tortilla in olive oil.
  3. Add toppings to cooked tortilla and serve.

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Nutrition facts

Per Serving

  • calories: 123
  • cholesterol: 10mg
  • dietary fiber: 2.9g
  • potassium: 204mg
  • protein: 7.7g
  • saturated fat: 3.1g
  • sodium: 147mg
  • sugars: 1.7g
  • total carbohydrates: 12.8g
  • total fat: 5.1g
Photograph by Christina Saschin. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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