Potato Salad Wrap with Kale - Live Slow Run Far

Potato Salad Wrap with Kale

Anything wrapped up in flatbread sounds like a great idea, we’d argue. We like good food and we like high quality ingredients, but you can’t call us picky eaters – give us a slice of home baked bread and a slather of hummus and we’re all set for lunch. It doesn’t take much to satisfy us, at the end of the day – simply because we like… simple. No-fuss. Easy. Sometimes it’s wonderful to spend a whole day cooking. Follow an intricate recipe and stir for hours. But most of the time, we prefer the ingredient list short, the instructions few and the time spent cooking limited.

… which brings us back to bread. We’ve praised bread and bread baking many times before, and will happily do so again. The epitome of summer food can be many things, but picnic friendly dishes definitely quality as one, if you ask us. With that in mind – plus our love for bread – we decided upon creating a recipe for a filling, nutritious, summer-tasting wrap, perfect to prepare beforehand and bring on whatever fun adventure you have planned.

This is also one of those recipes where you should look in your fridge first and make all the substitutions you want. Kale can easily be chard, lettuce or any other leafy green. Cucumber could be anything crispy. Dill could be basil, parsley, chives… and any legume could replace chickpeas, of course. We’d say keeping potatoes as the main component is a good idea though, as these really make up the body of the whole thing and, well, are amazing and should be consumed by the dozen this time of year. That’s all – good luck, hope you’ll give this recipe a try and have fun on your summer excursions!

PS. Here are some other picnic friendly recipes to check out, by the way: Simple Potato Salad with Lentils, Sugar Snaps and Basil, 3 Easy Vegan Sandwich Wraps, Peanut Butter Chocolate Chunk Granola Bars and Chocolate Zucchini Muffins.

För recept på svenska, klicka här: Wraps med potatissallad och grönkål

Makes 4-6 wraps
Total Time: 30 min


400 g potatoes
1 small cucumber (~200 g), cubed
1/2 apple (~90 g), cubed
2 dl cooked chickpeas (~120 g), rinsed and drained
1/2 small red onion, finely chopped
1 dl dill, chopped
1/2 dl mayonnaise of your choice
1/2 dl yogurt of your choice
1 tbsp dijon mustard
1/2 tsp salt
Black pepper
100-150 g green kale, preferably as whole leaves (~4-6 of them)
4-6 flatbreads


  1. Boil potatoes in lightly salted water until just about done (approximately 15 minutes but check often with a fork). Pour out the water and set aside to cool.
  2. In the meantime, place cucumber, apple, chickpeas and red onion in a large bowl. Stir together dill, mayonnaise, yogurt, mustard, salt and black pepper in a separate smaller bowl and pour into the bigger one. Cut the potatoes into quarters (unless very big, then go smaller) and add in. Mix well.
  3. Place a kale leaf across a flatbread, place the filling on top and wrap up. This way, the kale prevents the bread from turning moist and mushy, and you’re all set for a meal outdoors!

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  1. Pingback: Summer Potato Salad with Radishes, Sugar Snaps and Dill | Live Slow Run Far

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