Wrap it up - Kale Wraps
I first started making my own wraps, or more accurately the first time tortillas, because I could not find pre-made versions that weren't loaded with preservatives. I mean I get it they don't move off the shelves as quickly as bread so it's one of those seemingly necessary evils in the way that we've come to feed ourselves.
I resisted trying for a long time, because it seemed like one of those hard things to do that take the easy pleasure out of the kind of meal they make. But when I tired it I found I was wrong. Sure it takes longer than opening a packet, but it tastes better and rolling them out gives your arms a bit of a workout particularly with these fibrous kale wraps.
They didn't turn out quite as richly green as I expected having been inspired by these gorgeously green spinach wraps. After all the recipes are quite similar, but then most wrap recipes are pretty much along these lines which is one of the things that makes them so easy to make and change up. But hue aside the are delicious, fresh and free of chemical nasties. The only real difference to this process is that I don't rest these in the fridge between making the dough and rolling it out, you can but between the coconut oil solidifying and the fibrousness of the kale, let just say rolling them out becomes a marathon effort for not real need. If you don't like coconut oil you can switch it up for other oils just remember it probably will need that half hour rest in the fridge before rolling out!
Don't forget to check back next week when I'll share my favourite filling for these wraps.
3 cups Plain Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Coconut Oil
100 grams Kale
3/4 cup Almond Milk
Whisk together flour, baking powder and salt until thoroughly blended.
Melt coconut oil and mix with flour to get a crumbly mix.
Place kale and almond milk into blender and blend until kale has broken down to a liquid. Work this into flour mixture.
If dough seems too sticky / wet add more flour. Knead for five minutes. (You can refrigerate at this point but be aware this makes the wraps very hard to roll out, which is great if you want an arm workout).
Break dough into 10 - 12 small balls.
Roll out on a floured surface into thin circles approx. 20cm wide.
Warm a frypan to medium heat, cook wraps one at a time for approx 30 second per side, wraps will bubble and brown slightly in spots.
Place in sealed container and store until ready to serve. Keeps 1-2 days.