Kale Cauliflower Carrot Wraps with Mint Basil Tomato Chutney

One huge long title I know, but I promise the recipe is actually pretty simple and easy. You just have to grate some vegetables and saute them, and throw some herbs in the blender. The results are light, healthy and refreshing.

This is one hearty wrap. The kale, cauliflower and carrots really fill you up with their earthy flavors, while the chutney add some heat and brightens up the flavors. Because this recipe was so light (yet filling) I was ready to leave work early and go for a hike. If only my boss would be cool with that.

You get about 3 smaller servings with this recipe. So I suggest doubling the kale cauliflower carrot part. You will have more than enough chutney to go around. I still have some left over chutney, and I excited to see what else I can use it in.

Kale Cauliflower Carrot Wraps with Mint Basil Tomato Chutney

Based on a recipe by Hobby and More

Mint Thyme Tomato Chutney:

  • 1 medium juicy tomato, chopped
  • 1 cup fresh mint leaves
  • 1 1/2 cups fresh basil
  • 2-3 cloves of garlic
  • 1/2 teaspoon red chili flakes
  • salt to taste
  • 1 teaspoon lemon juice

In a blender, add tomato, mint leaves, basil, garlic, red chili flakes, salt and lemon juice.

Blend, taste and adjust salt and spices and serve! You may need to add a few tablespoons water to get everything blending.

Kale Cauliflower Carrot Wraps:

  • 2 cups of packed chopped kale or any greens of your choice
  • 1 cup grated cauliflower
  • 1/2 cup grated carrot
  • 2 tablespoons chopped cilantro
  • 2 tablespoons grated ginger
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes
  • 3-4 sun dried tomato tortillas/wraps

In a large pan, add a teaspoon of oil. Heat on medium-low. Add 2 cups of packed kale or other greens of choice. Cover and cook for 4-5 minutes. Stir and cook until wilted to preference.

Add grated cauliflower, carrot, cilantro, ginger, dried onion, cumin, garlic powder, salt and chili flakes. Mix and let warm up for a minute or cook covered for 4-5 minutes if you like the veggies a bit cooked.

Warm up a tortilla/warp and spread the chutney on the wrap. Top with the kale cauliflower carrot mixture. Roll up, cut and serve.

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7 thoughts on “Kale Cauliflower Carrot Wraps with Mint Basil Tomato Chutney

  1. Pingback: Walnut, Kale and Tofu Burgers | veggie4ayear

  2. I’ve been missing some awesome stuff going on over here! So sorry I’m so behind! That chutney looks amazing as does that wrap- I love the idea of adding basil and mint together. Bookmarked for sure 🙂

    Looks like you’ve been getting your groove back too which is nice to see 🙂

    • No need to apologize! Getting things back on track is always awesome. Thanks for the support 🙂

      If you try it, you will have to let me know what you think! I am in love with the mint basil combo.

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