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
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
Handful of fresh coriander
Squeeze lime juice, to taste
Salt, to taste
- 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.
- Add the passata and the shredded kale. Let it soften also, about 5 more minutes. Season.
- 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.