There’s no better way to get lots of vitamins, minerals, and enzymes in your diet than by eating a mixture of different brightly-colored veggies–since bright colors in natural foods signal the presence of antioxidant flavonoids. Here, flour tortillas enclose a wonderful melange of fresh raw veggies and hummus for a tender wrap experience that makes a great picnic or lunchbox offering, snack, or appetizer.
Pretty, tasty, and good for you, too:
6 large flour tortillas
1/4 small head red cabbage, shredded
1/4 bunch spinach, chopped
1 yam, shredded
1 zucchini, shredded
1 cup hummus (store-bought works fine)
1. Warm the tortillas in a microwave, grill top, or oven.
2. Place 1/6 of the ingredients in each tortilla.
3. Roll up burrito-style, then cut in half on a slight diagonal.
Serves 6 for lunch, or 12 as a snack or appetizer.
Adapted from The Vegan Family Cookbook, by Chef Brian McCarthy (Lantern Press, 2006). Copyright (c) 2006 by Brian McCarthy. Reprinted by permission of Lantern Press.
Adapted from The Vegan Family Cookbook, by Chef Brian McCarthy (Lantern Press, 2006).
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