Fresh Garden Wraps
By Mary McDougall
This is another of our favorite summer meals, made with freshly harvested veggies from the garden.
Serves: 6-8
Prep Time: 15 min
Cook Time: 0 min
Ingredients
1 Cup
Cherry tomatoes, cut in half
1 Cup
Shredded kale or bok choy
1
Zucchini, chopped
1 Cup
Broccoli florets
1/2 Cup
Green onions, chopped
15 Ounce Can
Garbanzo beans, drained and rinsed
1 Tbsp
Kalamata olives, chopped
3 Tbsp
Red wine vinegar
1 Clove
Garlic, crushed
1 Tbsp
Fresh parsley, chopped
1/2 Tbsp
Fresh cilantro, chopped
6-8
Whole wheat or corn tortillas
Hot sauce to taste
Directions
1
Place the vegetables and beans in a large bowl. Sprinkle the olives over the vegetables. Combine the vinegar, garlic, parsley and cilantro in a small bowl. Pour over the vegetables and toss to mix. Cover and chill for at least one hour before serving. To serve, place a line of the vegetable mixture down the center of a tortilla. Drizzle with hot sauce, if desired, roll up and eat.
2
Variations: Try this with cucumber instead of the zucchini. If you don’t have kale or bok choy, use romaine lettuce instead. Use a few tablespoons of chopped avocado in place of the olives, or leave them out for a lower fat meal.
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