Veggie wraps
Source of Recipe
Aunt Saunny
3 burrito-size flour tortillas
1 tub (8 oz.) vegetable hummus
4 cups prewashed baby spinach leaves (from a 6-oz. bag)
2 cups preshredded carrots (about half a 10-oz bag)
1 large red bell pepper (7 oz.), quartered, cored, then thinly slicec
crosswise
1. Spread top of each tortilla with 1/4 of the hummus to cover. Add a
layer of spinach, carrots, then red pepper, ending about 1 1/2 in.
from top of tortilla.
2. Tightly roll up each from edge near you. Wrap each airtight in
plastic wrap. Refrigerate at least 30 minutes or up to 3 days.
3. Shortly before serving: Cut each wrap in half crosswise. Then cut
each half in thirds, alternating diagonal cuts with straight cuts.
Arrange on serving tray or plate.
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