Chorizo, pepper and kale wraps

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My kids don’t like peppers. Well, at least, a few weeks ago they didn’t. But I have managed to stealthily put them into a few recipes without them knowing and – get this – they ate them!! MWAH-HA-HAAA! Bea ate some in an Oxtail stew that I will blog soon (don’t say ewww, oxtail is gorgeous, honestly don’t knock it till you’ve tried it!) and Arthur in these wraps! I swear, if I put some chorizo on a brick Arthur would eat it though…

Also, neither of them like avocados. They used to – in fact they don’t realise this but they ate at least one a day until they were toddlers when they got all fussypants about food. But, again, in this wrap, when I pre made him one up, my son ate it all – and really liked the guacamole.

Bea? Yeah… let’s not talk about how fussy she is right now, eh??! Suffice to say I caved in and let her eat a plain wrap with some feta and chorizo on the side. *SIGH*

I like the idea of them wrapping up themselves, and I do let them do one afterwards themselves if they want to, but initially sometimes it’s a good idea to do one for them, to encourage them to try the flavours together as you meant them to be. Saying that, Bea freaked when I pre-rolled hers! When Art made one himself he basically put bits of chorizo on the flat bread… *DOUBLE SIGH*

Still, this is a delicious dinner that at least, hopefully, one member of your family will enjoy – even if it’s just you!

Serves: 4 people
Prep time: 5 minutes
Cook time: 25 minutes 
Total time: 30 minutes

Ingredients: 
1 tablespoon of olive oil
3 peppers, red, green and yellow, sliced
125g cooking chorizos, (I used 4 little ones) sliced into coins
Half a big jar of passata (about 300g)
Few leaves of cavalo nero, or a handful of curly kale
Salt and pepper

Guacamole: 
2 avocados
Handful of fresh coriander
Squeeze lime juice, to taste
Salt, to taste

To serve: 
Feta, crumbled
Wholemeal wraps

Instructions: 

  1. Soften the sliced peppers and chorizo in a little oil over a low-medium heat. Let it cook out until the chorizo oils are released and the peppers are soft, about 20 minutes.
  2. Add the passata and the shredded kale. Let it soften also, about 5 more minutes. Season.
  3. To serve, heat up wraps by microwaving for 1 minute piled onto a plate, then top with guacamole, followed by stew and crumble on the feta. Add more fresh coriander to taste.
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2 Comments

  1. Anonymous
    July 29, 2016 / 3:42 pm

    These look so yum! Rachel I never comment but just wanted to let you know that I love your blog and check almost every day for an update. Yours is the perfect website for recipe inspiration, particularly because you post about real, tasty and interesting food that I will actually cook! Keep doing what you're doing – you're ace. 🙂

    Jess

  2. July 29, 2016 / 3:43 pm

    Oh Jess this is one of my all time fave comments. At the moment you have NO IDEA how much it was needed. I am at a real crossroads with the blog and have hopefully chosen the right path. There will be some big changes ahead but all good… Rachel XX

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