Kale stir fry:
2 tbsp pumpkin seed oil
½ bag / 7oz kale - cut into pieces
2 red onions – sliced
10oz stir fry vegetables
Pinch black pepper

The tortilla:
2 tbsp pumpkin seed oil
½ bag / 7oz kale - cut into pieces
2 red onions – sliced
10oz stir fry vegetables
Pinch black pepper
4 chicken breasts - cut into cubes
10oz stir fry vegetables
8 mushrooms - sliced
6oz Chorizo or Carmarthen ham - sliced
4 tbsp sweet chilli sauce
Glass red wine
180g noodles - soaked in water
8 tortillas

METHOD

Kale stir fry:

Heat the oil in a wok or a large frying pan.

Add the kale, onions and stir fry vegetables to the pan with a pinch of black pepper.

Continue to turn the stir fry for 5 – 6 minutes until cooked.

Remove pan from heat and place the kale stir fry in a serving bowl

The tortilla:

Fry the chicken in a frying pan with a little oil and add black pepper.

Heat the pumpkin seed oil in a wok or a large frying pan.

When the oil is smoking, carefully add the kale, stir fry vegetables and mushrooms.

Then add the red onions and ham and mix well.

Add the chilli sauce then leave to reduce a little.

Add the wine to the chicken, stir to release the juices, then transfer the meat to the vegetables in the wok.

Add the soaked noodles and warm through for 2 minutes.

Place tortillas in a microwave for 20 seconds to warm and soften.

Add a tablespoonful of the vegetables and chicken in the middle of the tortilla. Add a little of the chilli sauce on top of the vegetables and fold the tortilla around the vegetables.

You could add a little of the kale from the side dish to add more crunch to the tortilla.

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