Get access to everything we publish when you sign up for Outside+ Join today!.
Canned chickpeas and artichoke hearts are the quick-fix secrets to this sandwich spread, which tastes great combined with a crunchy cabbage slaw. Wraps can serve as a meal in themselves, but a fresh fruit salad is an appropriate accompaniment.
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 tsp. 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.
- Calories 358
- Carbohydrate Content 53 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 9 g
- Protein Content 13 g
- Saturated Fat Content 2 g
- Sodium Content 475 mg
- Sugar Content 0 g