Veggie Rollups

Rollups travel well as part of a bag lunch. This recipe is a lighter, healthier, vegetarian version of the traditional sandwich.

Ingredients

  • 2 C hummus or cooked lentils
  • 2 C carrots, julienned
  • 1 C red onion, cut into half moons
  • 2 T extra virgin olive oil
  • 1 C red pepper, de-stemmed, de-seeded, and julienned
  • 2 C zucchini, julienned
  • ¼ C fresh cilantro, chopped
  • ¼ C fresh parsley, chopped
  • 6 8-inch tortillas, sprouted whole-grain
  • 1 C red lettuce, shredded
  • 2 tomatoes, chopped
  • sprouts, your choice
  • sea salt and fresh ground pepper, to taste
Optional
Your favorite salad dressing
Avocado, Tahini or Nut butter, in lieu of hummus or lentils

Directions:
Sauté the carrots and onion in oil for 2 minutes to soften. Add the peppers and zucchini and cook an additional 3-5 minutes, or until vegetables are crisp tender. Add the cilantro and parsley, season to taste, stir well to combine, and set aside to cool.

To assemble the rollups: place approximately 1/3 cup of the hummus or lentils down the center of a tortilla, top with about a cup of the sautéed vegetable mixture, then lettuce and tomato. You may sprinkle a little salad dressing on if you want, then roll up the tortilla to enclose the filling, leaving the ends open. Serves 6.