- Artichoke spread
14-oz. can artichoke hearts, drained and halved
1 cup canned chickpeas, rinsed and drained
1/3 cup tahini
Small handful fresh parsley leaves
1 medium clove garlic, coarsely chopped
1/2 to 2 Tbs. fresh lemon juice
1/2 tsp. salt
1/8 to 1/4 tsp. freshly ground pepper
1 1/4 cups very thinly sliced green cabbage
2 medium carrots, shredded (3/4 cup)
1/2 medium green bell pepper, very thinly sliced
3 Tbs. plain low-fat yogurt
1 Tbs. chopped fresh parsley
1 Tbs. minced red onion
2 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground pepper
5 (9- to 10-inch) flour tortillas
- 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.
- In medium bowl, combine cabbage, carrots, bell pepper, yogurt, parsley, onion, lemon juice, salt and pepper. 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 bottom end of tortilla partially over filling, then roll into a bundle and serve.
- Main Dishes, Sandwiches
- North American