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1
Preheat the oven 375 degrees F.
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2
Warm tortillas over your stove burner (a little scorching adds to the flavor and personality) set aside.
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3
Place in a tea towel or napkin to keep them warm.
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4
In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute.
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5
Add the potato, mushrooms, and tomatoes, and cook 5 minutes.
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6
Add the asparagus and the kale and cook, tossing, for 2 minutes.
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7
Add the herbs and lime juice and season with salt and pepper.
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8
Add the egg whites and cook until the eggs are cooked through, approximately 3 minutes.
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9
Place 2 tablespoons of the egg mixture in lower part of each tortilla and roll them up.
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10
For lunch or as an appetizer, toast them in a dry saute pan over medium low heat until toasty, roll them on the other side and toast.
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11
Pop it on a plate and serve with salsa.
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12
For dinner, lightly spray oven-proof dish with vegetable spray and carefully place the wraps seam side down.
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13
Cover with aluminum foil.
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14
Bake on the center rack in the oven for 20 minutes or until the wraps are very hot.
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15
Serve with salsa.
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16
20 chile de arbol, toasted
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17
1 teaspoon olive oil
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18
1 onion, chopped
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19
4 tomatoes, chopped
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20
1 tablespoon chopped fresh oregano leaves
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21
2 cups water
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22
2 cloves garlic, chopped
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23
2 tablespoons chopped fresh cilantro leaves
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24
Sea salt
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25
Rinse and seed chiles.
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26
Place in a saute pan over medium heat and toast in the oil until all are deep brown.
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27
Set aside.
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28
Place the onion, tomatoes and oregano in a saucepan with the water.
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29
Bring to a boil and reduce heat to a simmer.
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30
Simmer 1 minute or until the tomatoes are soft.
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31
Strain the cooked ingredients from the cooking liquid.
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32
Toss liquid and place the toasted chiles with a quarter of the cooked ingredients plus the garlic into a blender and puree until smooth, 10 to 12 seconds.
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33
Add cilantro and the remaining cooked ingredients and pulse until chunky.
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34
Season with salt, to taste, and set aside until ready to use.
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35
Serve hot or cold.
