Fiesta Chipotle Wrap

Thoughts & Inspiration

A quick but yummy dinner after an intense workout!  This wrap is veggie loaded and deliciously seasoned!  I used Morningstar Buffalo Chik Patties, but feel free to use your favorite filler and it in your own!

Cook Time: 25 minutes     Makes 2

Ingredients

1 tsp olive oil

3/4 white onion, sliced

1/3 cup frozen corn

5 oz package of shitake mushrooms, slices
3 large kale leaves, chopped

4 grape tomatoes, chopped
2 radishes, sliced (just for some crunch)
Sprinkling of cheddar cheese (however cheesy your heart desires)
2 Morningstar Buffalo Chik Patties (cooked in oven according to package)

Sauce Ingredients
3 Tbsp of sauce from the canned chipotles in adobo sauce
Juice of 1 lime
1 tsp honey

1/4 tsp paprika
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp garlic powder 

Salt to taste

2 burrito style tortillas

For the sauce:

Combine all the ingredients together in a medium sided bowl and whisk together.

Saute onion in oil olive on medium high heat until onions are cooked and browned, approximately 3-4 minutes.  Add frozen corn and saute for an additional 2 minutes.  Next, add mushrooms and cook an additional 2-3 minutes.  Toss in kale and 3 Tbsp of the sauce.  Mix and saute for 1-2 minutes until kale wilts.  Remove from heat.  (I used a cast iron skillet to cook the vegetables.)

Once the Chik Patty is cooked, chop into a few squares and add to bowl with remainder of sauce.  Mix patty pieces until slightly coated with sauce.

Assemble wraps by placing 1/2 the chik patties, cheese, veggies along with tomatoes and radishes along one side of the tortilla.  Roll and tuck the ingredients to get a tight wrap so that it looks like a burrito.

Helpful Tip:  I take a piece of fold and wrap it around the bottom of one end of the wrap.  This makes it clean and simple to eat!