Low in carbs. Low in kcals. High in nutrition. Filling. Tastes heavenly. Most of all – satisfying.
I’m addicted to “Tumaros – Let’s Skip The Sandwich” tortilla wraps. They have that chewy texture, satisfying for a mere 60kcal, low in carbs (yes!) and actually taste, darn good. I chose the salsa-flavored Tumaros for this delicious Kale Tacos creation. And having just visited Greenheart Organic Farms – the real farm out in the desert – and plucked organic purple kale straight from their land during our fabulous tour, I was eager to crisp these purple beauties in the oven with a bit of non-stick spray on them, crush them inside the tortilla wrap with low fat sour cream, a couple of juicy organic cherry tomatoes, a generous tablespoon or two of salsa picante, a splash of lime before wrapping them all up nice and cosy in the tortilla. With more sour cream on the side. And a handful of naughty Deano’s Jalapeno Cheddar Chips. Just because. They go well together.
See how beautiful those purple kale leaves look? Crisped in the oven for about 30 minutes on 150Degrees (keep your eye on them!) – and lightly sprayed with non-stick oil, they are beautifully crunchy once out. Time to shred the leaves with chopped tomatoes, sour cream and salsa!
Then you roll this soft warm tortilla up nice and tight….
And then just like that, you have a low carb tortilla wrap with crispy zesty kale, juicy cherry tomatoes and feisty salsa, paired with cool sour cream for dinner. And that sneaky Jalapeno Chips. Because life is good when you balance out health and happiness!
Order your Purple Kale and other organic, local goodness to re-create this dish at home from www.greenheartuae.com
This recipe is created by Noura El-Imam, founder of Yogalates Bliss in Dubai www.yogalatesblissindubai.com