Thursday, October 13, 2016

Kale veggie wrap

This was such a surprisingly delicious twist on kale, that I had to repeat the recipe several times in a one-week period. The key is really the aioli and the cheddar cheese as it melts into the crispy kale.

2 cups of kale leaves
2 whole wheat wraps
2 eggs
1 jalapeno
8 cherry tomatoes
2 tbsp minced onion
3 tbsp mayo
2 cloves garlic
2 tsp sriracha
3 oz cheddar cheese

Spray a pan with vegetable oil and lightly brown the shredded kale, turning occasionally.

Cut the tomatoes in half and cook them on low heat until they dehydrate a little. I place them skin-side-down, and do not turn them.

Cook the onions and the sliced jalapeno until softened slightly

Mix the mayo with the crushed garlic and the Sriracha. Shred the cheddar. Fry two eggs.

To assemble, heat the wrap in a pan and place the kale and shredded cheese in the center.

Spread with the aioli and top with the tomatoes, peppers and onions. Top with one fried egg on each wrap. Fold and serve hot.

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