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Now toast 50g Brazil nuts in a dry frying pan until golden and set aside. Meanwhile make a cheese dressing by whisking the cream cheese together with the milk until smooth, then cover and keep in the fridge until needed.
Put the kale in a bowl and squeeze over half the lime juice. Scrunch together with your hands to soften the leaves a little.
Lay out the tortilla wraps and divide everything between them, including the cheese dressing, hot sauce and remaining lime juice. Season to taste.
Fold in the ends and roll them up into a tight, fat cylinder shape. You may find it easier to wrap in foil too, or toast them in a dry frying pan to lightly brown the burritos and seal in the fillings, if you like. Cut each one in half before serving.