Guest guest Posted November 25, 2002 Report Share Posted November 25, 2002 The artichoke hummus wrap recipe was printed in the Vegetarian Times this summer I think. I changed the recipe by only making the hummus part, putting it into southwestern tortillas and adding cut up strips of peppers, mushrooms, alfalfa spouts... whatever and then rolling them up like a burrito. I wrap them in aluminum foil and keep them int the fridge for yummy lunches... my boss wanted to know where he could buy them at and all my friends, even non-veggie ones, loved them. They are a great potluck meal as they transport well and are in single serve portions. I love them! Genie Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2002 Report Share Posted November 25, 2002 Okay. Thanks for giving a starting place to find it. I went to the VT websi= te and used their recipe search. Here is is: http://www.vegetariantimes.com/recipes/recipe.asp?recipe=8428 Artichoke Hummus WrapsÊ02-jun-02Êp. 23 6 servingsÑLow-Fat 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 a= n appropriate accompaniment. Artichoke spread * 14-oz. can artichoke hearts, drained and halved * 1 cup canned chickpeas, drained and rinsed * 1/3 cup tahini * 1/3 cup fresh parsley * 1 medium clove garlic, coarsely chopped * 1 1/2 to 2 Tbs. fresh lemon juice Wraps * 1 1/4 cups 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 tsp. fresh lemon juice * 6 (10-inch) flour tortillas 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 an= d flexible, about 1 minute per side. Spread some artichoke mixture over each = tortilla, leaving 1/2-inch border. Top with cabbage mixture, dividing equal= ly. Fold up one or both ends of tortilla over filling, then roll each sandwich = into bundle. Serve immediately. PER Per serving: 358 CAL; 13 G PROT; 10 G TOTAL FAT (2 SAT. FAT); 53 G CARB.; 0 MG CHOL; 475 MG SOD.; 9 G FIBER ~ P_T ~ Reading is seeing by proxy. -Herbert Spencer, philosopher (1820-1903) ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~ , genie bottle <geniesflower> wrote: > > > The artichoke hummus wrap recipe was printed in the Vegetarian Times this summer I think. I changed the recipe by only making the hummus part, = putting it into southwestern tortillas and adding cut up strips of peppers,= mushrooms, alfalfa spouts... whatever and then rolling them up like a burri= to. I wrap them in aluminum foil and keep them int the fridge for yummy lunches... my boss wanted to know where he could buy them at and all my friends, even non-veggie ones, loved them. They are a great potluck meal a= s they transport well and are in single serve portions. I love them! > Genie > > > > > > Mail Plus - Powerful. Affordable. Sign up now > > Quote Link to comment Share on other sites More sharing options...
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