Artichoke Hummus Wraps-by Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

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Title: Artichoke Hummus Wraps

Categories: Sandwich

Yield: 6 Servings

 

Artichoke spread

1 4-oz. can artichoke hearts

-drained and halved

1 c canned chickpeas,drained

-and rinsed

1/3 c tahini

1/3 c fresh parsley

1 medium clove garlic

-coarsely chopped

1 1/2 to 2 Tbs. fresh lemon juice

Wraps

1 1/4 c thinly sliced green cabbage

2 medium carrots,shredded

-(3/4 cup)

1/2 medium green bell pepper

-thinly sliced

3 Tbs. plain low-fat yogurt

1 Tbs. chopped fresh parsley

1 Tbs. finely chopped red

-onion

2 t fresh lemon juice

6 (10-inch) flour tortillas

 

[Note: Canned chickpeas and artichoke hearts are the quick-fix

secrets to this sandwich spread, which tastes great combined with a

crunchy cabbage slaw. Wraps can serve as a meal in themselves, but a

fresh fruit salad is an appropriate accompaniment. Taken from

Vegetarian Times.]

1. To make artichoke spread, in food processor or blender combine all

artichoke spread ingredients and 2 tablespoons water. Process until

mixture is almost smooth but retains some texture and is slightly

thicker than hummus. If necessary, add water by teaspoonfuls to thin.

Season with salt and pepper. Refrigerate if not using immediately.

2. In medium bowl, combine cabbage, carrots, pepper, yogurt, parsley,

onion and 2 tsp. lemon juice. Season to taste with salt and pepper, and

mix well.

3. In large skillet, warm each tortilla over medium heat just until

soft and flexible, about 1 minute per side. Spread some artichoke

mixture over each tortilla, leaving 1/2-inch border. Top with cabbage

mixture, dividing equally. Fold up one or both ends of tortilla over

filling, then roll each sandwich into bundle. Serve immediately.

Per serving: 358 CAL; 13 G PROT; 10 G TOTAL FAT ( 2 SAT. FAT) ; 53 G

CARB.; 475 MG SOD.; 9 G FIBER;

 

 

 

 

 

 

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