Jeanne Chang isn’t your typical restaurateur. She’s got a degree in molecular biology and has been a practitioner of traditional Chinese medicine, Ayurvedic medicine and spiritual psychology.

So what’s she doing hawking burritos?

Her recently opened counter-service restaurant Kye’s serves what she calls “kyeritos,” a twist on the burrito that uses romaine leaves, collard green leaves and nori (toasted seaweed) as tortilla alternatives. The gluten-free, dairy-free kyerito ($9 to $14) is stuffed with wholesome fillings, including clean proteins (grass-fed beef, wild salmon and organic chicken), healthy grains, organic veggies and a variety of from-scratch sauces. Vegan and Paleo options are also available.

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