Asparagus and Egg Wrap with Barn Burner Chile de Arbol Salsa

Ingredients

• 2 whole wheat tortillas, warmed
• 2 teaspoons olive oil
• 1 onion, julienned
• 2 cloves garlic, chopped
• 1/2 russet potato, washed and cubed
• 2 ounces shiitake mushrooms, sliced
• 2 ounces button mushrooms, sliced
• 1/4 tomato, chopped
• 1/4 pound asparagus, thinly sliced
• 1 cup chopped kale
• 1 tablespoon chopped fresh cilantro leaves
• 1 teaspoon chopped fresh basil leaves
• 1 lime, squeezed
• Sea salt and pepper
• 6 egg whites, lightly beaten
• 1 cup Barn Burner Chile de Arbol Salsa, recipe follows
• 20 chile de arbol, toasted
• 1 teaspoon olive oil
• 1 onion, chopped
• 4 tomatoes, chopped
• 1 tablespoon chopped fresh oregano leaves
• 2 cups water
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh cilantro leaves
• Sea salt

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