| Artichoke Hummus Wraps
Artichoke Spread
one 14 ounce can of artichoke hearts, drained, halved
1 cup of canned chickpeas, drained and rinsed
1 cup of tahini
1 cup of fresh parsley
1 medium garlic clove, coarsely chopped
1 tablespoon fresh lemon juice - (to 2)
Wraps
1 cup of thinly-sliced green cabbage
2 medium carrots, shredded (3/4 cup)
1 medium green bell pepper, thinly sliced
3 tablespoons of plain low-fat yogurt
1 tablespoon of chopped fresh parsley
1 tablespoon of finely-chopped red onion
2 teaspoons of fresh lemon juice
6 flour tortillas - (10" dia) |
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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.
In medium bowl, combine cabbage, carrots, pepper, yogurt, parsley, onion and 2 teaspoon lemon juice. Season to taste with salt and pepper, and mix well.
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.
This recipe yields 6 servings.
Per Per Serving: 358 Cal; 13g Prot; 10g Total Fat (2 Sat. Fat); 53g Carb.; 0mg Chol; 475mg Sod.; 9g Fiber.
Comments: 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.
Formatted for MC7 08-11-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 100 Calories; 7g Fat (62.1% calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
Recipe By: Vegetarian Times, June 2002
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