Recipe: Artichoke Wraps with Three-Veggie Slaw

ARTICHOKE WRAPS WITH THREE-VEGGIE SLAW

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 picnic-wrap fillings and tortillas separately and let each diner assemble his or her own sandwich.

FOR THE ARTICHOKE SPREAD:
1 (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 1/2 to 2 Tbs. fresh lemon juice
1/2 tsp. salt
1/8 to 1/4 tsp. freshly ground pepper
FOR THE SLAW:
1 1/4 cups very thinly sliced green cabbage
2 medium carrots, shredded (34 cup)
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

TO MAKE THE 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 hummus-if necessary, add more water by teaspoon to thin. Adjust seasonings to taste. Set aside or refrigerate if not using right away.

TO MAKE THE SLAW:
In medium bowl, combine cabbage, carrots, bell pepper, yogurt, parsley, onion, lemon juice, salt and pepper. Mix well.

TO PREPARE THE WRAPS:
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-inch border. Top with cabbage mixture, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

Servings: 5
Source: Vegetarian Times, June 2000