Summer fresh and grillable delicious! These wraps pack a punch with kale and quinoa matched with hot off the grill chicken sausage.
|1 Pkg||(300 g) Schnieders® Chicken Smoked Sausage Sundried Tomato and Basil|
|1 cup||(250 mL) cooked quinoa|
|2 cups||(500 mL) kale, washed with woody stems removed and chopped|
|1 cup||(250 mL) cherry tomatoes, halved|
|1/2||small red onion|
|2 cups||(500 mL) mozzarella cheese, grated|
|4||10 inch soft tortillas|
|4 tbsp||(60 mL) olive oil|
|4 tbsp||(60 mL) red wine vinegar|
|1 tbsp||(15 mL) lemon juice|
|1 tbsp||(15 mL) Dijon mustard|
|1/2 tbsp||(7.5 mL) dried oregano|
PREHEAT grill to medium high heat.
IN A small bowl whisk together olive oil, vinegar, mustard, lemon juice, and seasonings.
PLACE kale and quinoa in a large bowl and pour dressing over top.
TOSS well to coat and set aside.
SLICE chicken sausages lengthwise but not cutting right through.
PLACE sausages on grill cut side down and grill 2 to 3 minutes per side or until an internal temperature of 165 degrees.
ALLOW to cool slightly and slice sausages into bite size pieces.
ASSEMBLE wrap by dividing kale salad, tomatoes, onion, cheese and sausage onto each wrap.
FOLD tightly as you would a burrito. Lightly spray wraps with oil.
PLACE each wrap onto grill and press down with a heavy skillet or BBQ brick for about 30 seconds.
TURN over wrap and repeat.
SLICE wraps in half and serve immediately.
Try serving with kettle chips!
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