Open Faced Boc Choy Wraps

June 5, 2016

Sometimes you buy ingredient for one dish and buy too much but don't want to make the same thing again.

Which means its time to get creative.

Which is how I came up with these.

I called these Wraps but really when it comes to eating them I used a fork and knife, they are too hot hold.



1 lb of ground beef

1 ½ tbsp basil

½ tbsp paprika

1 tsp chili powder

½ tsp salt

1 egg

Frozen kale for sprinkling

8 large leafs of boc choy

½ onion



On a baking tray Put down four pieces of foil about a 14 inches long each


Each piece of foil gets two leaves of boc choy stacked on top of each other leafy ends facing opposite ways, which are then placed diagonally on the foil

Sprinkle some frozen kale over the boc choy


Mix your meat, egg, and spices together in a bowl

Split your meat into four equal parts

Roll each fourth into a cylinder (like making a snake with play dough) about as long as the stock of your boc choy


Place meat mixture on top of boc choy

Sprinkle more kale on top (you chose how much)

Cut your onion so that you have crescents to place over the top of the meat


Wrap your wrap with foil (burrito/subway style):First, fold the two small corners in, then fold in the larger two corners

I then took a second piece of foil and placed it on top and wrapped it the opposite direction

You can unwrap you second piece of foil you put on top half way through so that your onions get a little golden.

Cook at 375ºF for 40 min



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