CRISPY KALE AND FETA BURRITOS

AuthorTracy Killinan
Rating

This super tasty and easy burrito dish can be whipped up in 20 minutes. Crunchy kale wrapped in a toasted burrito with crumbled feta, tahini and smooth sweet potato mash.

ALLERGENS:
Milk, Mustard, Egg, Sesame, Gluten.

CALORIES: 790

Yields2 Servings
Cook Time20 mins

 100 g Feta cheese
 1 Garlic Clove
 100 g Curly kale
 30 ml Mayonnaise
 1 tsp Sesame seeds
 2 tbsp Tahini paste
 6 White tortilla wraps
 1 tbsp White wine vinegar
 1 Sweet Potato
 1 tbsp Butter

1

Turn the oven on and preheat to 160C. Boil the kettle.

2

Discard the kale stems and tear the kale leaves into bite sized pieces, place on a baking tray and sprinkle the sesame seeds over them. Season with some salt and add a drizzle of olive oil. Place in the oven and cook for 10-12 Minutes, or until the kale is crispy.

3

As the kale cook, peel the sweet potatoes and chop into bite sized pieces. Fill a medium pot with some boiling water, add the sweet potato and cook on medium-high heat for 12-15 Minutes, or until tender. Once done, drain and return to the pot.

4

Meanwhile, dice the garlic. Leave the feta in the bag and carefully crumble it.

5

Using a small bowl, add the mayo, white wine vinegar, garlic and tahini paste along with 2 tbsp [4 tbsp] of water. Season and mix until combined.

6

Place the mini wraps on a baking tray, place in the oven and cook for 2 Minutes or until warm. Once the sweet potatoes are done, add the butter and mash until smooth.

7

Place the warmed wraps on a plate and top with the sweet potato mash, kale, feta and sauce. Enjoy!

Category

Ingredients

 100 g Feta cheese
 1 Garlic Clove
 100 g Curly kale
 30 ml Mayonnaise
 1 tsp Sesame seeds
 2 tbsp Tahini paste
 6 White tortilla wraps
 1 tbsp White wine vinegar
 1 Sweet Potato
 1 tbsp Butter

Directions

1

Turn the oven on and preheat to 160C. Boil the kettle.

2

Discard the kale stems and tear the kale leaves into bite sized pieces, place on a baking tray and sprinkle the sesame seeds over them. Season with some salt and add a drizzle of olive oil. Place in the oven and cook for 10-12 Minutes, or until the kale is crispy.

3

As the kale cook, peel the sweet potatoes and chop into bite sized pieces. Fill a medium pot with some boiling water, add the sweet potato and cook on medium-high heat for 12-15 Minutes, or until tender. Once done, drain and return to the pot.

4

Meanwhile, dice the garlic. Leave the feta in the bag and carefully crumble it.

5

Using a small bowl, add the mayo, white wine vinegar, garlic and tahini paste along with 2 tbsp [4 tbsp] of water. Season and mix until combined.

6

Place the mini wraps on a baking tray, place in the oven and cook for 2 Minutes or until warm. Once the sweet potatoes are done, add the butter and mash until smooth.

7

Place the warmed wraps on a plate and top with the sweet potato mash, kale, feta and sauce. Enjoy!

CRISPY KALE AND FETA BURRITOS

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