Roasted Red Pepper Hummus on Tortilla
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Recipe based on 5 ratings.
Roasted Red Pepper Hummus on Tortilla
Photography by David Scott
- Portion size: 4
This recipe makes 4 servings
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 |
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.
Ingredients
- 4 leaves 4leavesleaf lettuce
- 4 large 4largewhole wheat tortillatortillas
- 1-1/3 cups 1-1/3cupsRoasted Red Pepper Hummus
- 1/2 cup 1/2cupgrated carrotcarrots
- 1/2 cup 1/2cupthinly sliced cucumbercucumbers
- 1/2 cup 1/2cupsprouts, (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
