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
Turn the oven on and preheat to 160C. Boil the kettle.
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.
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.
Meanwhile, dice the garlic. Leave the feta in the bag and carefully crumble it.
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.
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.
Place the warmed wraps on a plate and top with the sweet potato mash, kale, feta and sauce. Enjoy!
Serving Size 2
Servings 2