Firecracker Wraps

27 Aug

Photo Jun 12, 1 55 32 PM title

Ingredients (makes 4-6, depending how full you make them):

  • 1 14-oz container extra firm tofu, cut into cubes
  • 1 1/2 Cups corn (or 2 ears of corn, steamed)
  • 1 Cup kale, chopped
  • 2 bell peppers, diced
  • 2 cloves garlic, minced
  • 1 Tablespoon freshly grated ginger
  • Sea salt, to taste
  • Oil for saute (about 2 Tablespoons)
  • 1 batch of my Firecracker Sauce
  • 1 package of soy or rice wrappers (I used these Soy Wraps and photographed the sesame wrap)

Directions:

  1. In your saute pan on medium-high heat, heat your oil. Once hot, add your garlic, ginger, and saute for 1 minute.  Add in your tofu and saute for 5-7 minutes, stirring occasionally, until the tofu starts to golden.  Toss in your peppers, corn, and black beans if you’re using, and saute until tender (about 5 minutes).  Add your kale and steam until wilted; add sea salt to taste.  Move your saute contents to a mixing bowl (they’ll cool down and be easier to handle this way).IMG_9792s
  2. When assembling be sure not to over fill the wrap as it makes rolling much more difficult! Place your wrap on a flat rolling surface and at the top (be sure to leave a 1/2 inch as an edge) add 3-4 Tablespoons of your saute mix to one end of your wrapper, leaving rooms at the side (think as if you’re wrapping a burrito!).  Fold the sides in towards your filling, roll the top edge down and tightly roll, squeeze and pull down on your wrap to tighten as you roll it up.  I sliced my wraps in half and held them together with a tooth pick, serving the firecracker sauce on the side.IMG_9794s IMG_9796s IMG_9798s
  3. Enjoy eating whole!Photo Jun 12, 1 54 26 PM Photo Jun 12, 1 55 38 PM Photo Jun 12, 1 55 32 PM

 

 

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