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| Artichoke Hummus Wraps |
| Author: aphrael |
|
Time:
2 minutes
Difficulty:
Easy
Serving Size:
6 Wraps/Sandwiches
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Description
Great lunch, or dinner on a hot night. Easy to fix, filling without being too heavy.
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| 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
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| Preparation |
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No prior preparation is required.
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| 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.
- You can warm the tortillas on the grill as well.
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09-16-2007, 03:31 AM
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#1 (permalink)
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Newbie
Name: Alissa
Join Date: Feb 2004
Community: Bayview
Posts: 1
Classified Rating: 0% (0)
Recipes: 0
Links: 0
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Artichoke Hummus Wraps
Great lunch, or dinner on a hot night. Easy to fix, filling without being too heavy.
|
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