Kale wraps with Guacamole and Southern fried chicken

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This is a bit of an odd one out on this site (and indeed in the things that I cook). Soft flour tortillas, raw kale with a big hit of chilli, lime and fresh coriander and Guacamole is very typical: fresh, healthy, wholesome, vegetarian. But then we go and add frozen southern fried chicken fillets. Why? Because it just tastes SO good…

Kale, Guacamole and Crispy Chicken Wraps
Kale, Guacamole and Crispy Chicken Wraps

The undoubted star of the show here is the kale. Fresh, raw kale (in our case straight from the garden) with chilli, olive oil, cumin, lime and fresh coriander. It’s fabulous and I always make more of the kale than is needed for the wraps, and end up eating it on its own because it’s so good.

We’re growing three types of kale in the garden this year… Redbor F1, Black Tuscany (Cavalo Nero) and (I think!) KX-1. As with all brassicas given half a chance it feels like everything will attack them: white fly, caterpillars, pigeons etc. so I’m growing them under enviromesh and they’re doing well. Hopefully they will keep us going with a steady supply of leaves through till next spring; we’ll have the young fresh leaves in recipes like this, and then the older tougher ones will find their way into more hearty cooked food over the winter.

As with so many of our recipes, this one is adapted from Cookie and Kate — this time from her Kale and Black Bean burritos.

It’s a bit of a quick, convenience meal, so we often make do with shop brought flour tortillas. If you want to make your own though, I can recommend this recipe from Texas Cooking.

Ingredients

Serves 4

For the Kale

  • 10 decent sized leaves of kale — best early in the season when it’s fresh rather than old and tough
  • 1 chopped fresh jalapeño, or a tbsp chopped jalapeño from a jar
  • 1 handful chopped fresh coriander
  • 1 lime, juiced
  • 1 tbsp olive oil
  • 1/2 tsp cumin powder
  • 3/4 tsp crushed chilli flakes (or to taste)
  • sea salt (to taste)

For the Guacamole

  • 2 ripe avocados
  • 1/4 white onion, finely chopped
  • 1 handful chopped fresh coriander
  • 1 lime, juiced.
  • 1 jalapeño (or other chilli of choice), finely chopped
  • 1/2 tsp salt
  • pinch of ground coriander

4 southern fried chicken fillets (or equivalent — breaded fish works too)

8 large flour tortillas (see note above)

Method

For the kale, roughly tear up the kale leaves. If they’re starting to get tough then you can remove the stalks, but a bit of crunch is fine. Add to a bowl with all of the other ingredients. Adjust lime, cumin, chilli and salt to taste (based on personal preference, and how big your kale leaves are).

Make up the guacamole. Scoop out the avocados and crush in a bowl with the lime juice. You can use a fork or a potato masher. I like to stop whilst mine still has some lumps in it, but you can go smoother if you prefer. Add the remaining ingredients to taste. You want to add enough lime and salt that it has real punch.

Cook the chicken fillets according to their instructions, and warm the tortillas in the microwave.

Serve and enjoy 🙂

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