BBQ DINO KALE LETTUCE WRAPS with CALABRIAN CHILI AIOLI
PRODUCT USED
COOKING TIME
45mins
SERVING SIZE
2 People
INGREDIENTS LIST
• 4 large leaves of dino kale, stems removed about half way up the leaves - not the whole stem
• Plant Provisions BBQ Slices
• ½ red cabbage, thinly sliced
• 1 small Fresno chile, seeds and ribs remove, finely chopped
• 2 tablespoons lemon juice
• ⅕ tablespoon mustard seeds
• ¾ teaspoon salt
• ½ cup parsley, chopped
• 1 avocado, sliced
Calabrian Chile Aioli (makes about 1 ½ cups - will keep in fridge for 5-7 days)
• 2 tablespoons Aquafaba (liquid from a can of chickpeas)
• 1 teaspoon Dijon mustard
• ¾ teaspoon salt
• 2 tablespoons lemon juice
• 2 garlic cloves, crushed
• ¼ cup calabrian chile paste (blended chiles work well too)
• 1 cup avocado oil
• 1 tablespoon maple syrup
DIRECTIONS
Make cabbage slaw.
In a small bowl, toss together cabbage and chile. To a small saucepan over medium heat, add lemon juice, mustard seeds, and salt and stir. Warm through for 2 minutes. Remove from the heat and pour over the cabbage and toss to combine. Cover and place in the fridge for at least 30 minutes. Stir in parsley once you remove it from the fridge.
Make the Calabrian chile aioli. Add all of the ingredients to a tall jar or mixing bowl and use an immersion blender to blend into a thick aioli.
Build your sandwiches.
Once you remove part of the stems, place 2 pieces of kale on top of each other. Filling only one side of the kale. On the bottom, layer sliced avocado. Then, top with Plant Provisions BBQ Slices, cabbage slaw, and chile aioli. Fold the kale over and pierce with a toothpick or wrap with butcher paper. Repeat for the second sandwich.
