Description
Great lunch, or dinner on a hot night. Easy to fix, filling without being too heavy.
Ingredients
Artichoke Spread
14 oz can artichoke hearts, drained and halved
1 c. canned chickpeas, drained and rinsed
1/3 c. tahini
1/3 c. fresh parsley
1 med clove garlic, coarsely chopped
2 Tbs. lemon juice, preferably fresh
Wraps
1-1/4 x. thinly sliced green cabbage
3/4 c. carrots, shredded
1/2 med bell pepper (red, green or yellow), thinly sliced
3 Tbs plain (low-fat) yogurt
1 Tbs chopped fresh parsley
1 Tbs diced red onion
2 tsp lemon juice, preferably fresh
6 (10-inch) flour tortillas
Preparation
No prior preparation is required.
Instructions
1. For artichoke spread - in food processor or blender combine all artichoke spread ingredients with 2 Tbs water. Process until mixture is almost smooth, retaining some texture and is slightly thicker than hummus. If necessary, add water by teaspoonfuls to thin. Season with salt and pepper.
2. In medium bowl, combine first 7 wrap ingredients (everything but the tortillas). Season to taste with salt and pepper, mix well.
3. In large skillet, warm each tortilla over medium heat until just 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.
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