Ingredients
Scale
- 1 tablespoon olive oil or sesame oil: For sautéing, sesame oil adds a lovely nutty aroma.
- 2 cloves garlic, minced: Provides an aromatic and flavorful base.
- 1 small onion, finely chopped (optional): Adds sweetness and depth when sautéed.
- 4 cups fresh kale, stems removed and leaves roughly chopped: The star green, packed with nutrients. Lacinato (dinosaur) or curly kale both work well.
- 1 tablespoon soy sauce or tamari (for gluten-free): Adds umami and saltiness.
- 1 teaspoon ginger, freshly grated (optional): Offers a warm, zesty kick.
- 4 large eggs: The primary protein source, making the wrap filling.
- 2 tablespoons milk or water (optional, for fluffier eggs): Helps create a softer scramble.
- Salt and freshly ground black pepper to taste: Essential seasonings to enhance all flavors.
- 4 large whole wheat tortillas or wraps of your choice: The vessel for your delicious stir-fry. (Use gluten-free wraps if needed).
- Optional additions for flavor/texture:
- 1/4 cup crumbled feta cheese or shredded cheddar: For a salty, creamy element.
- Sriracha or hot sauce to taste: For those who like a bit of heat.
- 1/2 avocado, sliced or mashed: Adds healthy fats and creaminess.
- 1 tablespoon chopped fresh cilantro or parsley: For a burst of freshness.
Instructions
- Prepare the Kale: If you haven’t already, wash the kale thoroughly. Remove the tough central stems by either tearing the leaves off or cutting along each side of the stem. Roughly chop the kale leaves into bite-sized pieces. Set aside.
- Sauté Aromatics & Kale: Heat the olive oil or sesame oil in a large skillet or wok over medium heat. Once the oil is shimmering, add the minced garlic and chopped onion (if using). Sauté for 1-2 minutes until fragrant and the onion is translucent. Be careful not to burn the garlic.
- Cook the Kale: Add the chopped kale to the skillet. It might seem like a lot, but it will wilt down significantly. Stir continuously for about 3-5 minutes, or until the kale is wilted, tender, and bright green.
- Season the Kale: Stir in the soy sauce (or tamari) and grated ginger (if using). Cook for another minute, allowing the flavors to meld. Taste and adjust seasoning if necessary. Once done, push the kale mixture to one side of the skillet, or temporarily remove it to a plate if your skillet isn’t large enough.
- Scramble the Eggs: In a small bowl, whisk the eggs with milk or water (if using), salt, and pepper until well combined and slightly frothy.
- Cook the Eggs: If you pushed the kale to one side, you can pour the egg mixture into the empty space in the skillet. If you removed the kale, you might want to add a tiny bit more oil if the pan looks dry. Cook the eggs, stirring gently and frequently with a spatula, until they are cooked to your desired doneness (soft-scrambled is generally preferred for wraps as they stay moist).
- Combine & Finalize Filling: Once the eggs are just set, gently mix them with the cooked kale in the skillet. Cook for another 30 seconds to a minute, just to ensure everything is heated through and combined. Remove from heat.
- Warm the Tortillas: Warm the tortillas according to package instructions. You can do this in a dry skillet for a few seconds on each side, in the microwave wrapped in a damp paper towel, or directly over a low gas flame for a slight char (be careful!).
- Assemble the Wraps: Lay a warm tortilla flat. Spoon a quarter of the egg and kale stir-fry mixture down the center of each tortilla. Add any optional additions like feta cheese, avocado slices, or a drizzle of sriracha.
- Wrap it Up: Fold in the sides of the tortilla slightly, then tightly roll it up from the bottom to enclose the filling.
- Serve Immediately: Serve the Egg & Kale Stir-Fry Wraps while they are warm for the best taste and texture.
Nutrition
- Serving Size: one normal portion
- Calories: 350