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Vegetarian Wrap Recipe

Fast & Easy Dinner: Artichoke Wraps With Veggie Slaw

When the weather is gorgeous, who wants to waste time in the kitchen? This no-cook recipe is ideal for hot Summer nights because it comes together quickly and is 100 percent portable. It does, however, require a food processor or blender to make the thick artichoke-chickpea hummus-style spread. To create the crunchy slaw, shredded cabbage, carrots, and bell pepper are tossed with a yogurt, lemon juice, and parsley dressing.

Folded into a soft flour tortilla, the two elements make a filling, flavorful vegetarian meal. Check out the recipe and keep reading.

Artichoke Wraps With Three-Veggie Slaw

Artichoke Wraps With Three-Veggie Slaw

vegetarian wrap recipe 2009-07-19 22:35:14

Ingredients

  1. Artichoke spread
  2. 14-oz. can artichoke hearts, drained and halved
  3. 1 cup canned chickpeas, rinsed and drained
  4. 1/3 cup tahini
  5. Small handful fresh parsley leaves
  6. 1 medium clove garlic, coarsely chopped
  7. 1/2 to 2 Tbs. fresh lemon juice
  8. 1/2 tsp. salt
  9. 1/8 to 1/4 tsp. freshly ground pepper
  10. To assemble:
  11. 1 1/4 cups very thinly sliced green cabbage
  12. 2 medium carrots, shredded (3/4 cup)
  13. 1/2 medium green bell pepper, very thinly sliced
  14. 3 Tbs. plain low-fat yogurt
  15. 1 Tbs. chopped fresh parsley
  16. 1 Tbs. minced red onion
  17. 2 tsp. fresh lemon juice
  18. 1/4 tsp. salt
  19. 1/4 tsp. freshly ground pepper
  20. 5 (9- to 10-inch) flour tortillas

Directions

  1. Make artichoke spread: In food processor or blender, combine all ingredients and 2 tablespoons water. Process until mixture is almost smooth but retains some texture and is slightly thicker than hummus; if necessary, add more water by teaspoon to thin. Adjust seasonings to taste. Set aside or refrigerate if not using right away.
  2. In medium bowl, combine cabbage, carrots, bell pepper, yogurt, parsley, onion, lemon juice, salt and pepper. 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 bottom end of tortilla partially over filling, then roll into a bundle and serve.

Serves 5.

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