Open Faced Kale Tortilla

Open Faced Kale Tortilla

Last updated: April 2018

Kale can be added to breakfast or lunch.

Ingredients

  • 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

Directions

  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.

By providing your email address, you are agreeing to our privacy policy.

More on this topic

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: Type2Diabetes.com does not provide any express or implied warrant toward the content or outcome of any recipe.


Join the conversation

or create an account to comment.

Community Poll

Has diabetes changed your exercise routine?