Plain.Recipes

Artichoke Wraps with Three-Veggie Slaw

Source: www.vegetariantimes.com/recipe/artichoke-wraps-with-three-veggie-slaw/

Ingredients

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

Directions

  1. Make artichoke spread: In food processor or blender, combine all ingredients and 2 tablespoons water.
  2. Process until mixture is almost smooth but retains some texture and is slightly thicker than hummusif necessary, add more water by teaspoon to thin.
  3. Adjust seasonings to taste.
  4. Set aside or refrigerate if not using right away.
  5. In medium bowl, combine cabbage, carrots, bell pepper, yogurt, parsley, onion, lemon juice, salt and pepper.
  6. Mix well.
  7. In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side.
  8. Spread some artichoke mixture over each tortilla, leaving 1/2-inch border.
  9. Top with cabbage mixture, dividing equally.
  10. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

2021