Artichoke Hummus Wraps

Recipe Ingredients

		Artichoke Spread
1 packet		Artichoke hearts - (14 oz) - drained, halved
1 cup	237ml	Canned chickpeas - drained and rinsed
1/3 cup	78ml	Tahini
1/3 cup	78ml	Fresh parsley
1 cup	146g / 5.1oz	Garlic clove - coarsely chopped (medium)
1 1/2 tablespoons	22ml	Fresh lemon juice - (to 2)
		Wraps
1 1/4 cups	296ml	Thinly-sliced green cabbage
2 cups	220g / 7.8oz	Carrots - shredded (3/4 cup) (medium)
1/2 cup	118ml	Green bell pepper - thinly sliced (medium)
3 tablespoons	45ml	Plain low-fat yogurt
1 tablespoon	15ml	Chopped fresh parsley
1 tablespoon	15ml	Finely-chopped red onion
2 teaspoons	10ml	Fresh lemon juice
6		Flour tortillas - (10" dia)

Recipe Instructions

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.

Source:
"Vegetarian Times, June 2002"

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