781-595-7771

Spicy
Wraps

    Ingredients:

    • 1/2 cup white vinegar
    • 1-1/2 teaspoons white sugar
    • 1 red onion, thinly sliced
    • 2 tablespoons olive oil
    • 2 cloves garlic, finely chopped
    • 1 red chili pepper, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon smoked paprika
    • 1 cup canned diced tomatoes
    • 1-3/4 cups canned chickpeas, drained
    • 4 large flour tortillas
    • 1 small iceberg lettuce, shredded
    • 2 cups kale, thick stems removed, leaves torn
    • 3/4 cup Bear Pond Farm Three Greens Pesto
    • 1/2 cup queso fresco, or cotija cheese, crumbled
    • salt
    • freshly ground black pepper

    Spicy Wraps

     

    Ingredients:

    • 1/2 cup white vinegar
    • 1-1/2 teaspoons white sugar
    • 1 red onion, thinly sliced
    • 2 tablespoons olive oil
    • 2 cloves garlic, finely chopped
    • 1 red chili pepper, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon smoked paprika
    • 1 cup canned diced tomatoes
    • 1-3/4 cups canned chickpeas, drained
    • 4 large flour tortillas
    • 1 small iceberg lettuce, shredded
    • 2 cups kale, thick stems removed, leaves torn
    • 3/4 cup Bear Pond Farm Three Greens Pesto
    • 1/2 cup queso fresco, or cotija cheese, crumbled
    • salt
    • freshly ground black pepper

     

    Instructions:

    Warm the vinegar and sugar in a small saucepan set over a medium heat, stirring until the sugar dissolves. Place the red onion in a bowl and pour over the vinegar. Cover and set aside.

    Heat the olive oil in a saucepan set over a medium heat. Add the garlic, chili pepper, and a pinch of salt, frying until fragrant, about 30-45 seconds.

    Stir in the remaining spices and cook for a further 30 seconds before stirring in the diced tomatoes, chickpeas, and a pinch of salt and pepper.

    Bring to a simmer and cook over a slightly reduced heat until slightly thickened, stirring occasionally, about 10 minutes. Season to taste with salt and pepper, setting off the heat.

    Warm the tortillas in a dry griddle pan set over a medium heat, turning occasionally.

    Top each with shredded lettuce, kale, spicy chickpeas, pickled red onion, pesto and queso fresco.