Ingredients
-
2 cups fresh callaloo (or substitute with spinach/chard), chopped callaloo2 cups fresh callaloo (or substitute with spinach/chard), chopped
-
1 small breadfruit, peeled, boiled, and mashed breadfruit1 small breadfruit, peeled, boiled, and mashed
-
1 cup cooked black beans (drained and rinsed) black beans1 cup cooked black beans (drained and rinsed)
-
1 small red bell pepper, diced red bell pepper1 small red bell pepper, diced
-
1 small red onion, finely chopped red onion1 small red onion, finely chopped
-
2 cloves garlic, minced garlic2 cloves garlic, minced
-
1 small carrot, grated carrot1 small carrot, grated
-
1/2 teaspoon ground allspice ground allspice1/2 teaspoon ground allspice
-
1/2 teaspoon smoked paprika smoked paprika1/2 teaspoon smoked paprika
-
1/4 teaspoon ground black pepper ground black pepper1/4 teaspoon ground black pepper
-
1/2 teaspoon sea salt sea salt1/2 teaspoon sea salt
-
1 tablespoon lime juice lime juice1 tablespoon lime juice
-
1 tablespoon fresh thyme leaves thyme1 tablespoon fresh thyme leaves
-
1/2 cup coconut milk coconut milk1/2 cup coconut milk
-
1 tablespoon fresh parsley, chopped parsley1 tablespoon fresh parsley, chopped
-
1 scotch bonnet pepper (seeded and minced, adjust to taste) scotch bonnet pepper1 scotch bonnet pepper (seeded and minced, adjust to taste)
-
1 teaspoon apple cider vinegar apple cider vinegar1 teaspoon apple cider vinegar
-
1 tablespoon coconut flour (or other gluten-free flour, for binding) coconut flour1 tablespoon coconut flour (or other gluten-free flour, for binding)
-
2 tablespoons green onions, sliced green onions2 tablespoons green onions, sliced
-
2 teaspoons olive oil (optional, for sautéing) olive oil2 teaspoons olive oil (optional, for sautéing)
Directions
Serve the wraps warm, with extra pepper sauce on the side for dipping. For a refreshing contrast, pair with sliced mango or a light cucumber salad. If breadfruit is unavailable, use gluten-free tortillas as a substitute. Adjust scotch bonnet to your heat tolerance—it’s very spicy. Callaloo can also be found canned or frozen in Caribbean grocery stores.
Steps
|
1
Done
|
Prepare the breadfruit flatbread: In a large bowl, combine mashed boiled breadfruit, coconut flour, a pinch of sea salt, and a splash of coconut milk as needed to form a soft, pliable dough. |
|
2
Done
|
Divide dough into 4 balls. Flatten each ball between parchment paper into a thin round (about 1/4-inch thick). |
|
3
Done
|
Heat a skillet over medium-high. Toast each breadfruit flatbread for 2-3 minutes per side until golden brown spots appear. Set aside, covered with a kitchen towel. |
|
4
Done
|
Prepare the filling: In a large skillet, heat olive oil (or use water for oil-free). Sauté onion, red bell pepper, and garlic for 2-3 minutes until fragrant. |
|
5
Done
|
Add grated carrot, allspice, smoked paprika, black pepper, and thyme. Stir for 1 minute. |
|
6
Done
|
Add callaloo, black beans, coconut milk, and salt. Cook for 4-5 minutes until callaloo wilts and mixture is heated through. Stir in lime juice and parsley. Remove from heat. |
|
7
Done
|
For the pepper sauce: In a mini blender, combine scotch bonnet pepper, apple cider vinegar, a pinch of salt, and green onions. Blend until smooth. |
|
8
Done
|
To assemble, lay each breadfruit flatbread on a plate. Spoon generous filling down the center, drizzle with pepper sauce, and roll up like a wrap. |
|
9
Done
|
Garnish with extra parsley or green onions if desired. Serve warm. |
