Friday, 29 July 2016
Last nights left over carrot dogs & chipotle veggie dogs became my inspiration for this wrap. Being we don't eat to much bread anymore, I love creating other options to replace it. Even though last nights dogs where wrapped in yummy sprouted buns, today's left overs were going to be different. This recipe does have a little flour in it but way less then a bun would.
My filling choice for my wrap was a smoky marinated carrot, avocado, salad leftovers, cilantro with cashew cheese & seed butter dressing.. So delish!
My husbands filling choice, well actually he had none because it was made before he got home hee hee but I knew he would have chosen the chipotle veggie dog ( waaay to spicy for me ) with pretty much the same ingredients as mine except he has two sauces. Spicy curry aioli and seeded butter dressing. He loved it.
Here is what you will need to make these come together.
1 cup chopped kale leaves ( packed )
2 tbsp finely chopped red onion
1 flax egg ( 1 tbsp flax meal + 3 tbsp water )
2 tbsp corn meal
1/4 cup flour ( I used all purpose )
1/4 tsp salt
1 tbsp seasoning ( I used vegetable & legume from club house )
4 tbsp water
Yields 2 servings ( aka 2 wraps )
**use organic when possible
Make your flax egg and allow it to sit and thicken while you continue with the recipe.
Chop the kale & onion then add them to a bowl and pour boiling water over them and let them soften for about 10 minutes. Or you can place them into a glass container with water and microwave for about 1 - 1 1/2 minutes but still allow them to sit.
Add the corn meal, flour, salt & seasoning to their own bowl & mix well.
Drain the kale & onion & give them a little squeeze to release some extra water and add them to the dry mix bowl with the flax egg. Mix and add the 4 tbsps of water. If you wish to make this thinner add 1 tbsp of water at a time to your desired consistency.
Heat a pan on medium low heat ( 4.5 ) I used my cast iron as its always out and always my favourite to use.
Once the pan is hot add a little oil.
Divide the mix in half and scoop one wrap to be into the pan. I did one at a time so each one cooked evenly all around. If your pan is big enough do both if you wish. Spread the mix to make about a 5-6 inch circle by evening out the top with a spatula.
Cook approx 4-5 minutes per side.
Repeat for the second one. They are now ready to eat. Eat them now or refrigerate for later.
These can be eaten a few ways not just as a wrap but as 2 small flat breads or you can make one large wrap and use it as a pizza crust.
Hope you enjoy