These sweet and spicy wraps are great for lunch or a light dinner. I know kale is not for everyone, my kids would rather eat mud. Really. Nevertheless, it's important to role model healthy eating, and so we incorporate leafy greens on a daily basis.
I have been a bit obsessed with making different versions of this kale salad lately. This recipe was built around a jar of pepper jelly.
It all began with an encounter with a jam maker at the local Farmers Market. I had noticed this particularly unfriendly lady before, and like most of the other customers, I passed her by. For some reason, a couple of weeks ago, I was inclined to stop and strike up a conversation. EXCEPT she ignored me. I asked her questions in my usual friendly way and got no response. No love for me. It was so weird. She looked right passed me and didn't make a sound...not a peep...or a nod...just a blank stare.
I know what you're thinking, maybe she was blind and/or deaf? BUT NOOO she talked to familiar customer just fine. SO I made it my mission to befriend the grumpy jam maker. Step 1: I bought her jam.
I picked up some pepper jelly. (Don't ask me about step 2...I don't know)
I love having a jar of sweet and spicy pepper jelly on hand. It's great to add to goat cheese for an appetizer or as a flavor to build a meal around. Which is how I came to thinking up a recipe using kale and pepper jelly.
There are two tips for eating kale, #1 De-rib. Always remove the tough inner rib, leaving just the leaves; and #2 Chop of the leaves into little bite sized pieces.
To make these wraps just add about 1/4 of a chicken breast to helping of the Kale-Carrot Salad and wrap in your favorite tortilla or flat bread.
Kale Carrot Salad
1/2 bunch kale, de-ribbed, and chopped into small pieces
2 carrots, shredded or sliced
1/4 C raisins (optional)
2 limes, juiced
1-3 t of pepper jelly*
1 T water
2 garlic cloves, minced or pressed
salt to taste
Place the kale, carrots and raisins into a large salad bowl. In a small bowl mix the limes, pepper jelly, water, garlic and salt together. Add to the kale and toss.
*You can substitute pepper jelly for a combination of honey and red pepper flakes. Adjust the heat to your personal preference.
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5 comments:
This looks to be just the right amount of "chew" for a wrap. I especially like the tips on de-ribbing the kale. Thanks.
You know what? I eat those ribs! Chop 'em right up with everything else. I'm lazy like that.
Yes Michelle, you're right! :) for someone who loves kale the rib is no big thing. Unfortunately, kale is not for everyone and the big complaint, typically, is its chewy-tough texture. De-ribbing and chopping small helps address those complaints.
btw, are you moving to DC???!!
Thanks for the interesting recipe. Please share with us how your befriending the grumpy jam maker goes! : )
The grumpy farmer's market lady can tell you are from CA..... she probably thinks you're a Lefty.... =)
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