Yam And Kale Wrap Recipes

EGG AND KALE BREAKFAST WRAPS

Egg and Kale Breakfast Wraps image

Provided by Giada De Laurentiis

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 small kale leaves
2 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 teaspoon chopped fresh thyme
2 cloves garlic, chopped
1 large shallot, chopped
1/8 teaspoon crushed red pepper flakes, optional
1/2 teaspoon kosher salt
1/4 cup chopped fresh basil
Four 10-inch whole wheat tortillas
1/4 cup store-bought plain hummus
1 teaspoon fresh lemon juice (from 1/2 small lemon)
4 large eggs, chilled

Steps:

Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale, but it will cook down considerably.
Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, thyme, garlic, shallots and red pepper flakes, if using. Saute until the tomatoes and shallots soften, about 4 minutes. Add the kale and sprinkle with the salt. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.
Fill a wide shallow pan with 2 to 3 inches of water and bring to a gentle simmer, barely a bubble really.
Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
Add the lemon juice to the barely simmering water. With a wooden spoon, stir the water briskly to create a vortex in the middle of the pan. Crack an egg on the counter and break it directly into the center of the vortex. Stir the water gently again around the outside of the egg to help the white fold up around itself. Cook until the white is just set and the yolk is still very soft, 2 to 3 minutes. Using a slotted spoon, remove the egg from the water and dab on a towel to remove excess water before moving it to one of the wraps. Continue with the remaining eggs.
Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.

Nutrition Facts : Calories 328 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 186 milligrams, Sodium 426 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 15 grams, Sugar 2 grams

YAM AND KALE WRAP

Yam and Kale Wrap image

Delicious and healthy wrap made from fresh farmer's market ingredients.

Provided by winwood_one

Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups

Time 1h35m

Yield 2

Number Of Ingredients 8

Ingredients

4 large kale leaves, cut into small pieces
½ cup balsamic vinaigrette
2 tablespoons soy sauce
2 yams, quartered
½ (15 ounce) can black beans, rinsed and drained
1 ½ teaspoons olive oil
¼ cup crumbled feta cheese
2 (9 inch) whole wheat tortillas, warmed

Steps:

Combine kale, balsamic vinaigrette, and soy sauce in a bowl. Cover and marinate in the refrigerator for 1 hour.
Bring a large pot of water to a boil. Add yam pieces and cook until soft when pierced with a fork, about 15 minutes. Drain and cool; when yams can be handled, cut into cubes.
Warm black beans in a small saucepan over medium heat, 2 to 5 minutes.
Remove kale from vinaigrette mixture. Cook and stir kale with olive oil in a skillet over medium heat until dark green, about 2 minutes.
Place half the yams on each tortilla and top yams with black beans, kale, and feta cheese. Fold bottoms of tortillas partially over filling and roll to wrap the filling in the tortillas.

Nutrition Facts : Calories 813.3 calories, Carbohydrate 126 g, Cholesterol 28 mg, Fat 30.2 g, Fiber 21 g, Protein 24.4 g, SaturatedFat 7.6 g, Sodium 2842.7 mg, Sugar 15.4 g

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