Kale-and-Cannellini Wrapinis

Kale-and-Cannellini Wrapinis
You can never have too many main course recipes, so give Kale-and-Cannellini Wrapinis a try. One portion of this dish contains about 22g of protein, 13g of fat, and a total of 432 calories. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up bacon, salt, kale, and a few other things to make it today.

Instructions

1
Cook bacon in a large nonstick skillet over medium heat until crisp.
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BaconBacon
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Frying PanFrying Pan
2
Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside. Bring the water to a boil in a large stockpot; add kale. Cook 6 minutes or until tender; drain and set aside.
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BaconBacon
WaterWater
KaleKale
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PotPot
Frying PanFrying Pan
3
Drain the beans in a colander over a bowl, reserving 1/3 cup liquid.
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BeansBeans
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ColanderColander
BowlBowl
4
Heat the drippings in pan over medium-high heat.
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Frying PanFrying Pan
5
Add red pepper and garlic, and saut 3 minutes.
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Red PepperRed Pepper
GarlicGarlic
6
Add the crumbled bacon, reserved bean liquid, carrots, sage, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes or until liquid almost evaporates. Stir in kale; cook 2 minutes.
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Real Bacon PiecesReal Bacon Pieces
CarrotCarrot
KaleKale
SageSage
SaltSalt
7
Warm the tortillas according to the package directions. Spoon 1 cup kale mixture onto each tortilla; top each serving with 1 tablespoon cheese, and roll up.
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TortillaTortilla
CheeseCheese
KaleKale
RollRoll
DifficultyHard
Ready In45 m.
Servings4
Health Score48
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