I don’t know about you, but I like to spend minimal time in the kitchen, especially at this festive time of year.
Not that I’m lazy, but this has prompted me to experiment with intuitive, quick, but tasty meals.
These wraps were thrown together with what was on hand in the fridge. If you’re an experienced cook, you can try different vegetables. Would love to hear your variations in the comments.
4 soft tortilla shells of your choice (my favorites are multi-grain or sprouted spinach)
Jar of pasta sauce, your choice
2 cups/500 ml of loosely packed raw arugula or spinach leaves
1 cup/250 ml loosely packed shredded carrot
1/2 cup/125 ml cooked, drained garbanzo beans, also know as chickpeas
1/2 cup/125 ml chopped green onion
>> Lay tortillas flat on work surface
For each tortilla:
>> Spread 1 Tablespoon/30 ml of pasta sauce down the centre in a vertical strip, stopping an inch from the edge
>> Spread 1/2 cup/125 ml of arugula or spinach over the tomato sauce
>> Sprinkle on 1/4/60 ml cup shredded carrot
>> Add 1/2 cup/125 ml garbanzo beans/chickpeas
>> Sprinkle on green onions to taste
>> Fold two sides in toward centre, secure with toothpick
>> Place the folded tortillas in a large, non-stick skillet over medium-low heat
>> Brown about one minute until bottom lightly browned
>> Serve hot with fruit slices on side