Artichoke Wraps






Ingredient List

5 servings

3 Tbs. soft Mori-Nu Tofu (process until smooth)

• 1 Tbs. chopped fresh parsley
• 1 Tbs. minced red onion
• 2 tsp. fresh lemon juice
• 1/4 tsp. salt
• 5 (9- to 10-inch) Whole Wheat flour tortillas
• 2 medium carrots, shredded (3/4 cup)
• 1 1/4 cups very thinly sliced green cabbage
• Toasted Almond Slivers
  

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

Directions

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 hummus if 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, almonds, tofu, parsley, onion, lemon juice, and salt. 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.

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