Roasted Red Pepper Hummus on Tortilla
Hummus takes a twist with the addition of roasted red pepper. Spread it on a tortilla for a sandwich as shown or pack it as a dip for carrots, celery and toasted pita triangles.
Servings: 4
Ingredients:
Barbecue Chicken Sandwich with Coleslaw (top) and Roasted Red Pepper Hummus on Tortilla Photography by David Scott
| Nutritional Info | |
| Per serving: about | - |
| cal | 330 |
| pro | 10 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 54 g |
| fibre | 8 g |
| chol | 0 mg |
| sodium | 628 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 19% |
| vit A | 47% |
| vit C | 60% |
| folate | 33% |
-
4 leaves leaf lettuce
4 large whole wheat tortillas
1-1/3 cups (325 mL) roasted_red_pepper Hummus
1/2 cup (125 mL) grated carrots
1/2 cup (125 mL) thinly sliced cucumber
1/2 cup (125 mL) sprouts (optional)
Preparation:
Place lettuce leaf on each tortilla. Spread 1/3 cup (75 mL) hummus over each. Sprinkle with carrots, cucumber, and sprouts (if using). Tuck sides over filling; roll up from end. Cut each diagonally in half. Wrap in plastic wrap. (Make-ahead: Refrigerate for up to 4 hours.)
Source
Canadian Living Magazine: October 2006
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »