Veggie Wrap Healthy Recipe

 

Ingredients

Cilantro Hummus

• 1 clove garlic, peeled

• 1 (15 ounce) can no-salt-added garbanzo beans (chickpeas)

• 3 tablespoons lemon juice

• 2 tablespoons olive oil

• 1 tablespoon tahini (sesame seed paste)

• ¼ teaspoon salt

• ¼ teaspoon white pepper

• ¼ cup fresh cilantro leaves

Mediterranean Wraps

• 4 cups mixed baby greens

• ½ large cucumber, halved lengthwise and sliced (1 cup)

• 1 cup chopped tomato

• ½ cup thinly sliced red onion

• ¼ cup crumbled reduced-fat feta cheese

• 2 tablespoons bottled sliced mild banana peppers

• 1 tablespoon balsamic vinegar

• 1 tablespoon olive oil

• 1 clove garlic, minced

• ¼ teaspoon black pepper

• 4 (8 inch) light tomato-flavored oval multi-grain wraps

• 1. To prepare Cilantro Hummus: With the motor running, drop 1 clove peeled garlic through the feed tube of a food processor fitted with a steel blade attachment; process until finely minced. Scrape down the sides of the bowl. Rinse and drain one 15-ounce can no-salt-added garbanzo beans (chickpeas). Add garbanzo beans, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon tahini (sesame seed paste), 1/4 teaspoon salt and 1/4 teaspoon white pepper. Process until completely smooth, stopping to scrape down the sides as necessary. Add 1/4 cup fresh cilantro leaves. Pulse several times or until cilantro is evenly distributed and chopped. Chill until ready to use (see Tip).

  2. To prepare Mediterranean Wraps: In a large bowl combine greens, cucumber, tomato, red onion, feta cheese and banana peppers. In a small bowl whisk together vinegar, olive oil, garlic and black pepper. Pour dressing mixture over greens mixture. Toss to combine.

  3. Spread each wrap with about 2 1/2 tablespoons hummus. Top with dressed greens mixture. Roll up and serve.