MexiKali Wraps

One thing I love to eat when the weather warms up is Mexican food. The weekly taco night is a must in the summer, and Kyle and I usually enjoy tacos, burritos, or burrito bowls outside with a cold beer. Sometimes I struggle to get a serving of vegetables in for this once-a-week meal. I started adding steamed broccoli or sauteed zucchini to our burritos and they were a major hit. This week, I decided to get a little more creative and I developed the MexiKali wrap.

Inspired by Brittany’s Vegetarian Zucchini Boats over at EBF, I included a little kale in these tasty wraps. My only regret was the white flour tortillas – the store was out of whole wheat and I think I would have preferred the heartier wheat wrap. Otherwise, they were a great summer meal.

MexiKali Wraps

I filled these wraps with:

  • black beans
  • cilantro-lime rice
  • crispy sauteed kale strips
  • tomato salsa
  • diced avocado (sprinkled with lime juice)

Cilantro-Lime Rice

  1. Cook one cup of brown rice according to package directions (yields 2 cups cooked rice).
  2. While rice is still warm, add 3 tablespoons of fresh squeezed lime juice.
  3. Stir in a handful of chopped cilantro and serve warm.

Crispy Sauteed Kale Strips

  1. Wash one half a bunch of kale. I used Red Russian kale for these wraps for its mild flavor. Dry leaves in a salad spinner or air dry on paper towels.
  2. Remove stems from kale. Stack 6-8 leaves and roll them lengthwise like a cigar. Starting at one end, slice the leaves into thin strips. This is how I chiffonade basil, and it works really well for chopping kale into bite-sized pieces for sandwiches.
  3. Add 2 Tbsp olive oil to a skillet over medium-high heat. Add 1/2 Tbsp minced garlic or 1/2 cup thinly sliced onions to the pan for flavor.
  4. Toss in the kale and saute, stirring with a wooden spoon, until tender. Continue to fry the kale until it becomes crispy. Season with salt and pepper if desired.

Canned Tomato Salsa

This salsa is good for when you want fresh-tasting salsa but the tomatoes aren’t in season yet. Bonus points if you canned these yourself from last year’s crop!

Ingredients:

  • 2 cups canned diced tomatoes
  • 1 jalapeno pepper, seeded and finely diced (use gloves!)
  • 1/2 cup onion, finely diced
  • 3 Tbsp fresh cilantro, chopped
  • 3 Tbsp lime juice
  • 1 clove of garlic, minced
  • Salt

Preparation:

  1. Pour the tomatoes out onto a large cooking board and chop with a large, broad knife to make sure they are uniformly chopped to a fine dice.
  2. In a medium bowl, combine the tomatoes, jalapeno, onion, cilantro, lime juice, and garlic. Add salt to taste.

I hope this one finds a place on your table this summer. I’m sure it will be returning to mine. Have a great week!

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One thought on “MexiKali Wraps

  1. 5 Vegetarian Recipes for Cinco de Mayo | veg:ology

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