RECIPE

Artichoke Hummus Wraps

Canned chickpeas and artichoke hearts are the quick-fix secrets to this sandwich spread, which tastes great combined with a crunchy cabbage slaw.

Author:Inspired by Vegetarian Times, 2002.06
Yield:6 servings
Prep time: 00:30
Cook time: 00:05
Category:Main Courses
Cuisine:Middle Eastern
Rating:
 (2)

Ingredients

Artichoke spread
14 oz. artichoke hearts, drained and halved
1 cups chickpeas, drained and rinsed
1/3 cups tahini
1/3 cups fresh parsley
1 cloves garlic, coarsely chopped
1 1/2 - 2 tbsp. fresh lemon juice
Wraps
1 1/4 cups green cabbage, thinly sliced
2 medium carrots, shredded (3/4 cup)
1/2 medium green bell pepper, thinly sliced
3 tbsp. plain yogurt, (low-fat)
1 tbsp. red onions, finely chopped
2 tsp. fresh lemon juice
6 10" flour tortillas

Instructions

  1. 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.
  2. In medium bowl, combine cabbage, carrots, pepper, yogurt, parsley, onion and t tsp. lemon juice. Season to taste with salt and pepper, and 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" 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 to your hungry husband.

Nutrition

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Amount per serving
Calories358
% Daily Value*
Total Fat 10g15%
Saturated Fat 2g10%
Trans Fat
Cholesterol 0mg0%
Sodium 475mg20%
Total Carbohydrate 53g18%
Dietary Fiber 9g36%
Total Sugars
Includes Added Sugars
Protein 13g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.