Already a customer? Login Here
Join our email mailing list. Click Here

Wanigan organic vegetable box delivery
Home Orders This weeks produce About Wanigan Specials Recipes Produce Contact Us
Recipes > Vegetarian main courses > Artichoke wraps with three-veggie slaw Back to Recipes Index

Artichoke Wraps With Three-Veggie Slaw

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Serves: 4


Canned chickpeas and artichoke hearts are the quick-fix secrets to this sandwich spread, which works beautifully with the crunchy slaw. These ingredients travel easily for an afternoon picnicwrap fillings and tortillas separately and let each diner assemble his or her own sandwich.

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
2 medium carrots, shredded (3/4 cup)
1 1/4 cups very thinly sliced green cabbage



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. 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 hummusif necessary, add more water by teaspoon to thin. Adjust seasonings to taste. Set aside or refrigerate if not using right away.

2. In medium bowl, combine cabbage, carrots, bell pepper, yogurt, parsley, onion, lemon juice, salt and pepper. 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-inch border. Top with cabbage mixture, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

PER serving: 395 CAL; 14 G PROT; 14 G TOTAL FAT (2 SAT. FAT); 57 G CARB.; 0 MG CHOL; 662 MG SOD.; 10 G FIBER

Vegetarians Times

View Printer Friendly
HTML Version

PDF Version
(requires Adobe Reader)

Get Adobe Reader

Search our entire recipe database, the search terms you enter will be compared against recipe ingredients, title and description.

Canada Organic Certified Organic OCIA USDA Organic Wanigan uses Ecologo certified packaging 5 to 10 a day Fair Trade Certified
  Follow us on Twitter    Find us on Facebook
site design and implementation by Aspin Interactive