Veggies in a Blanket
Try this Veggies in a Blanket recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic
- bean sprouts optional
- 3 tbsp lemon juice
- 1 tsp sea salt
- 1 tbsp tahini
- 8 lettuce leaves
- 1 cup hummus or bean dip store bought is fine but recipes i like below
- 8 whole grain tortillas
- 4 carrots, shredded or purchase already shredded
- 1 bell pepper thinly sliced red yellow, orange, green
- 1-1/2 cups chickpeas if using canned drain and rinse
- water or veggie broth enough to blend
- Carbohydrate 4.86830156319806 g
- Cholesterol 0 mg
- Fat 1.227125 g
- Fiber 2.07093743451847 g
- Protein 2.32776562503074 g
- Saturated Fat 0.170525 g
- Serving Size 1 1 serving (150g)
- Sodium 260.624843750081 mg
- Sugar 2.79736412867959 g
- Trans Fat 0.1057675 g
- Calories 34 calories
Spread hummus or bean dip thinly on tortillas. Recipe for hummus below, as well as a link to a terrific easy Black Bean Dip.Add lettuce leaf, pepper slices, shredded carrots, and bean sprouts.Carefully begin to roll up.Continue to the final edge of tortilla.Use a knife to slice tortilla into pinwheels, usually 5 per roll. NOTE: I have found that a serrated knife and a gentle sawing motion cuts these well, without squishing them out of shape.Arrange on a plate and serve.Add all ingredients to a blender or food processor with just enough water or veggie broth to achieve your desired texture. Blend until smooth, or leave a little chunky. Terrific as a spread or veggie dip.
