Yam And Kale Wrap Recipes
YAM AND KALE WRAP
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
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
SWEET POTATO KALE SALAD WRAPS
Sweet Potato Kale Salad Wraps - simple to make, packed with fresh ingredients, perfect for a light vegetarian lunch. Ready in less than 5 minutes.
Provided by Lyubomira from CookingLSL
Categories sandwich
Time 14m
Number Of Ingredients 4
Steps:
- Prepare salad following the instructions on the package.
- The recipe makes 4 wraps. Place 1/4 of the amount in the middle of a flat bread. Roll like a burrito. Cut in half. Serve.
- You can add protein of your choice or cheese to the salad, but I decided to leave it as it is.
Nutrition Facts : Calories 186 kcal, Carbohydrate 23 g, Protein 4 g, Fat 1 g, Sodium 183 mg, Fiber 2 g, ServingSize 1 serving
PCC ROASTED YAMS AND KALE
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F.
- Toss yams with 1 tablespoon oil, salt and pepper. Spread out yams on a baking sheet.
- Line a baking dish with foil and place garlic cloves in the center. Drizzle about 1 1/2 teaspoons oil over cloves and sprinkle with salt and pepper. Fold up the foil to create a packet and seal tightly.
- Place both the baking sheet of yams and garlic in the oven. Roast yams until golden and tender, 35 to 45 minutes. Roast garlic until soft, 40 to 50 minutes. Allow both to cool.
- Heat 1 tablespoon oil in a sauté pan over medium-low heat. Add sliced onions and cook until caramelized, stirring occasionally, 30 to 40 minutes. Cool.
- Increase oven temperature to 450° F.
- Lightly coat kale with remaining oil and sprinkle with salt and pepper. Spread on a baking sheet and roast until soft but lightly browned at the edges, about 3 minutes. Cool.
- Combine roasted garlic cloves, vinegar and thyme in a food processor or blender; blend until smooth. Combine dressing, yams, kale and onions in a large bowl; toss to coat.
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- Heat a large rimmed skillet (we prefer cast iron) over medium heat. Once hot, add oil, onion, grated sweet potato, and kale. Sauté for 4-5 minutes, stirring frequently, or until the onion and sweet potato are tender and fragrant. Set aside.
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