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Garbanzo Wraps

Makes 6 wraps

These roll-ups are a portable meal in a edible wrapper, perfect for lunches or picnics.

1 carrot, scrubbed
1 – 2 garlic cloves
1 15-ounce can garbanzo beans, drained
1 tablespoon tahini
3 tablespoons lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon paprika
6 flour tortillas or chapatis
2 cups cooked brown rice
3 cups (approximately) pre-washed salad mix
1 cup chopped fresh cilantro (optional)

Finely chop carrot and garlic in a food processor or by hand. Add garbanzo beans, tahini, lemon juice, cumin, and paprika and process until smooth, or mash until well mixed.

Spread about 1/2 cup of the garbanzo mixture along the center of a tortilla or chapati and top it with about 1/3 cup rice and 1/2 cup salad mix. Sprinkle with chopped cilantro, if using. Roll the tortilla or chapati firmly around the filling.

Per wrap

  • Calories: 321
  • Fat: 6.9 g
  • Saturated Fat: 1.3 g
  • Calories from Fat: 19.3%
  • Cholesterol: 0 mg
  • Protein: 10.8 g
  • Carbohydrates: 54.9 g
  • Sugar: 2.3 g
  • Fiber: 7.4 g
  • Sodium: 384 mg
  • Calcium: 119 mg
  • Iron: 3.9 mg
  • Vitamin C: 7.7 mg
  • Beta Carotene: 1712 mcg
  • Vitamin E: 0.6 mg

Source: Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.