Kale and Dill Wraps with Aubergine, Pineapple and Black Beans

These are the standard chickpea flour wraps, but with the addition of kale and dill to the batter to give it a green colour, and to get a little extra veggies in us. This is done by adding the kale, dill and some lime juice to water and blending together until completely smooth. That then becomes the water that you whisk into the chickpea flour to make your batter. I’ve chosen aubergine, pineapple and black beans, along with fresh, ripe tomatoes as the filling, but you can really use anything you like.

I’ve made a basic video of this one so that you can see what I’m doing.

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Kale and Dill Wraps with Aubergine, Pineapple and Black Beans

Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Servings 4


Gluten Free

    For the Batter:

    • 2-3 black kale leaves stalks removed and leaves torn into small pieces
    • A handful of fresh dill
    • Juice of 1 lime
    • 450 ml cold water
    • 200 g gram chickpea flour
    • 2 tsp baking powder
    • 2 tsp salt
    • ¼ tsp black pepper
    • 2 tsp mild chilli powder
    • 1 tsp Dijon mustard

    For the Filling:

    • 2 tbsp olive oil
    • 1 aubergine sliced lengthways, the slices halved and then cut into batons
    • ½ pineapple sliced and then each slice cut into strips
    • 1 can black beans washed and drained
    • 2 tsp garlic puree
    • 3-4 medium tomatoes cut into wedges
    • 2 tsp harissa paste
    • 3 tbsp tomato puree
    • 4 tbsp tamari
    • 50 ml water
    • Vegetable oil for frying
    • 150 g vegan cheese grated


    • To make the batter, first put the kale with the dill, lime juice and water into a blender and puree until it is completely smooth. Put the rest of the batter ingredients into a mixing bowl and gradually whisk in the kale water, making sure you get all the lumps out. Once you’ve achieved a smooth batter you can set it aside and make the filling.
    • Heat the olive oil in a large frying pan or wok. Cook the aubergine and pineapple together, on a high heat, for 6-8 minutes, until the moisture has evaporated and the strips have begun to soften and brown. Add the drained black beans and cook for another two minutes, then put in the garlic puree and fry for a minute more, stirring often.
    • Keep the same high heat going and throw in the tomato wedges. Continue cooking for 3-4 minutes, then stir in the harissa paste, tomato puree, tamari and water. Cook for 5 more minutes, or until most of the liquid has evaporated, then set aside.
    • Preheat the oven to gas 2/150C/300F.
    • In a clean, non-stick frying pan, heat a little of the vegetable oil, until quite hot, and then spoon a ladleful of the batter into the pan. Spread it around the pan, just like a pancake and allow to cook on the one side for about 2 minutes. Use a spatula to gently flip the wrap over to cook the other side. While that side is cooking, spoon about a quarter of the filling (or less if you prefer) onto one half of the wrap, leaving the other half empty, then sprinkle a quarter of the cheese on top. Use the spatula to fold the empty half of the wrap over the filling and then cook on both sides for a couple of minutes more, until they are browned and a little crisp.
    • Transfer to a baking tray and keep warm in the oven while you cook the remaining wraps.
    • Serve with vegan sour cream and sriracha sauce.
    Keyword black bean, gluten free, kale, pineapple, wraps




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