Guest guest Posted June 20, 1999 Report Share Posted June 20, 1999 These wraps were posted at www.vegetariantimes.com in May. Curried Chickpea And Potato Wraps My Favorite Wrap Skillet- Roasted Vegetable Wraps Spicy Southwestern Sprout Wraps Stir-Fry Root Wraps * Exported from MasterCook * Curried Chickpea And Potato Wraps Recipe By : www.vegetariantimes.com 5/99 Serving Size : 12 Preparation Time :0:00 Categories : Sandwiches Beans And Legumes Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 white or yellow corn taco shells OR 8-inch flour tortillas 1 teaspoon vegetable oil 1/2 cup finely chopped red onion 2 cloves garlic -- minced 1 small seeded and minced jalapeno pepper -- (see note) 1 tablespoon curry powder 1 teaspoon ground cumin 1/4 teaspoon salt 2 medium boiling potatoes peeled and cut into small dice 1 1/4 cups water 15 ounces canned chickpeas -- rinsed and drained 3/4 cup fresh or frozen peas 1 1/2 cups shredded red cabbage Chickpeas, also called garbanzo beans, and potatoes are a favorite East Indian combination because their mild flavors match well with the spicy curry powder. Green peas add a fresh, sweet taste to the mixture. Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas until heated through or about 10 minutes. Alternatively, wrap tortillas in damp paper towels and microwave on HIGH 30 to 60 seconds. Meanwhile, in large skillet, heat oil over medium-high heat. Add onion, garlic and jalapeno and cook, stirring frequently, until onion is soft, about 2 minutes. Add curry powder, cumin and salt and cook, stirring, 2 minutes more. Add potatoes and water; cover and cook until veggies are tender about 10 minutes. Add chickpeas and peas; cover and cook 5 minutes. To assemble, spoon 1 to 2 tablespoons filling in each taco shell or tortilla and top with shredded cabbage. Roll tortillas around filling and cabbage. Serve warm. Makes 12 wraps. Note: When working with chilies, wear protective gloves or slip hand into baggies to avoid burns from volatile chile oils. Avoid touching your face with gloved hands and rinse gloves, hands, cutting board and utensils after cutting chilies. Per Wrap: 135 Cal.; 4g Prot.; 4g Fat; 23g Carb.; 0 Chol.; 171mg Sod.; 4g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * My Favorite Wrap Recipe By : www.vegetariantimes.com 5/99 Serving Size : 2 Preparation Time :0:00 Categories : Sandwiches Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 10-inch tortillas 4 leaves romaine lettuce 1/2 ripe avocado -- peeled pitted and sliced 3 scallions -- slivered lengthwise 1 cup mung or adzuki bean sprouts 1/2 cup grated carrot 1/2 cup grated zucchini 1/2 cup grated raw sweet potato 6 leaves of fresh basil -- up to 8 OR the equivalent of fresh tarragon 1 lime -- Juice of 1 clove garlic -- minced Salt and freshly ground black pepper -- to taste Cayenne pepper to taste This recipe makes two sandwiches. Make both sandwiches at the same time, saving one for the next day. Place tortillas on work surface. Cover center of each with romaine. Divide avocado half between each tortilla, then scallions and sprouts. Distribute carrot, zucchini and sweet potato on each tortilla. Sprinkle each tortilla with basil or tarragon, lime juice, garlic, salt, pepper and cayenne. Carefully and tightly roll one end of the tortilla to the center, tucking sides in as you roll. Continue rolling tightly. Cut in half; wrap tightly in plastic wrap or aluminum foil. Makes 2 wraps. Per Wrap: 314 Cal.; 8g Prot.; 10g Fat; 50g Carb.; 0 Chol.; 199mg Sod.; 8g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skillet- Roasted Vegetable Wraps Recipe By : www.vegetariantimes.com 5/99 Serving Size : 12 Preparation Time :0:00 Categories : Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 yellow or white corn taco shells OR 8-inch flour tortillas 2 tablespoons olive oil 1 small eggplant -- (about 3/4 lb.) peeled and cut into 1/4-inch dice -- (see note) 1 large red bell pepper -- seeded and diced 1 small onion -- coarsely chopped 2 cloves garlic -- minced 2 tablespoons bottled hot or mild taco sauce -- up to 3 Salt and freshly ground black pepper -- to taste 1/2 cup low-fat sour cream or soy sour cream Skillet roasting caramelizes vegetables, bringing out all their inherent sweetness. Top your wrap with chunky salsa and sour cream for a rich-tasting treat. Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas about 10 minutes or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on HIGH 30 to 60 seconds. Meanwhile, in large nonstick skillet, heat oil over high heat until almost smoking. Add eggplant, bell pepper onion and garlic. Cook, stirring constantly, until vegetables begin to brown, about 10 minutes. Remove from heat. Stir in taco sauce, salt and pepper. To assemble, divide vegetable mixture among taco shells or tortillas, using about 2 tablespoons each. Top with additional taco sauce if desired, and a dollop or sour cream. Roll tortillas around filling ingredients. Makes 12 wraps. Note: Older, large eggplants might need to be salted and rinsed before cooking to remove bitterness and excess moisture. To salt eggplant, slice eggplant and salt both sides of slices. Lay slices on baking sheet lined with paper towels. Let slices sit 20 to 30 minutes, then rinse and pat dry. Younger, smaller eggplants usually do not require salting. Per Wrap: 102 Cal.; 2g Prot.; 6g Fat; 11g Carb.; 4mg Chol.; 15mg Sod.; 3g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Southwestern Sprout Wraps Recipe By : www.vegetariantimes.com 5/99 Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Cheese Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 10-inch flour tortillas or flavored flour tortilla 1 1/2 cups liquid egg substitute OR 6 large eggs -- beaten 1/4 cup chopped fresh cilantro 2 teaspoons ground cumin 1 1/2 tablespoons fresh or bottled minced garlic 1 teaspoon ground coriander 1/2 teaspoon salt 1 tablespoon vegetable or olive oil 2/3 cup bottled salsa preferably guajillo or chipotle or tomatillo 4 ounces adzuki or garbanzo or lentil sprouts (or a combination) 4 ounces sunflower sprouts or snow pea sprouts or red clover sprouts (or a combination) 1/4 cup shredded cheddar cheese Look for packages of fresh sprouts at specialty produce markets or large supermarkets. If the only sprouts available are alfalfa and mung, use a combination. Preheat oven to 350 degrees. Wrap tortillas in aluminum foil and heat in oven until warmed through, 10 to 12 minutes. Or, wrap in damp paper towels; set aside to warm after filling is cooked. To warm, heat in microwave oven on high power until warmed, 40 seconds to 1 minute. In medium bowl, combine egg substitute or eggs, cilantro, cumin, garlic, coriander and salt; mix well. In large nonstick skillet, heat oil over medium-high heat. Add egg mixture and stir-fry until eggs are softly set, 2 to 3 minutes. Add salsa and stir-fry 1 minute. Add sprouts and stir-fry until sprouts are just heated through, 1 minute. To serve, spoon mixture down center of warm tortillas; top with cheese. Fold edges over filling and roll up. Makes 4 wraps. Per Wrap: 336 Cal.; 19g Prot.; 12g Fat; 40g Carb.; 8mg Chol.; 997mg Sod.; 3g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stir-Fry Root Wraps Recipe By : www.vegetariantimes.com 5/99 Serving Size : 8 Preparation Time :0:00 Categories : Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 6-inch flour tortillas 2 tablespoons tamari 2 tablespoons sherry or vegetable broth 1 tablespoon water 1 teaspoon brown sugar -- packed 2 teaspoons vegetable oil 1 tablespoon peeled gingerroot -- grated fresh 1 large garlic clove -- minced 3 carrots -- peeled and halved lengthwise and cut into 1/8-inch-thick slices -- (2 1/4 cups) 2 small parsley roots -- halved lengthwise and cut into 1/8-inch-thick slices -- (1 cup) 6 daikon -- peeled halved lengthwise cut into 1/8-inch-thick slices -- (2 cups) 6 medium red radishes -- halved and cut into 1/8-inch-thick slices -- (3/4 cup) 1 bunch green onions -- trimmed well cut into 2-inch lengths and julienned 1 1/2 cups broccoli sprouts Prepared hoisin sauce as needed Hoisin, often called Chinese ketchup, is available in a wide variety of brands. All contain sugar; however, brands that list the following ingredients are likely to have a more complex, authentic flavor: fermented soybeans, rice vinegar, chili and sesame oil. In large skillet over medium-high heat, heat tortillas on each side briefly until warmed and soft. Wrap in clean towel, stacked, until ready to fill. In small bowl, combine tamari, sherry or vegetable broth, water and brown sugar. Stir to dissolve sugar. Set aside. In large wok or cast iron skillet, heat oil over high heat. Add ginger and garlic and stir-fry about 1 minute. Add carrots and parsley roots and stir-fry 5 minutes. Add daikon and stir-fry 2 minutes. Add radishes and green onions and stir-fry another 2 minutes. Add reserved tamari mixture. Cook, stirring and turning ingredients until liquid is almost evaporated. Add broccoli sprouts and cook just to heat through, about 1 minute. Remove from heat. Divide ingredients into 8 portions. Spread each tortilla with hoisin sauce (about 2 teaspoons). Spoon some stir-fried vegetables onto tortilla and roll up. Makes 8 wraps. Per Wrap: 104 Cal.; 3g Prot.; 3g Fat; 17g Carb.; 0 Chol.; 323mg Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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