Kale and Mushroom Wraps | Oregonian Recipes

Name: Kale and Mushroom Wraps | Oregonian Recipes
Ingredients: 2 tablespoons olive oil; 1 large or 2 small shallots, thinly sliced; 1 medium leek, white and pale green part only, rinsed and thinly sliced; 8 ounces mushrooms, such as cremini, button or stemmed shiitake, sliced (about 4 cups); 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 (8-ounce) bunch kale, stemmed and coarsely chopped; 1/4 cup vegetable broth; 1/3 cup unsweetened dried cranberries; 2 ounces vegan feta crumbles (1/4 cup; see note), at room temperature; 4 (10-inch) high-fiber multigrain wraps

recipes.oregonlive.com

Celebrity chef Giada De Laurentiis makes these lunchtime wraps as an alternative to salads. She adds a small amount of goat cheese to her version, but we lig...

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Ingredients

2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
1 medium leek, white and pale green part only, rinsed and thinly sliced
8 ounces mushrooms, such as cremini, button or stemmed shiitake, sliced (about 4 cups)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (8-ounce) bunch kale, stemmed and coarsely chopped
1/4 cup vegetable broth
1/3 cup unsweetened dried cranberries
2 ounces vegan feta crumbles (1/4 cup; see note), at room temperature
4 (10-inch) high-fiber multigrain wraps