Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 | 10 inch tortillas |
| 4 | Leaves romaine lettuce |
| ½ | Ripe avocado; peeled, pitted, & |
| ; sliced | |
| 3 | Scallions; slivered lengthwise |
| 1 cup | Mung or adzuki bean sprouts |
| ½ cup | Carrot; grated |
| ½ cup | Zucchini; grated |
| ½ cup | Raw sweet potato; grated |
| 6 | Leaves fresh basil; OR |
| Fresh tarragon; equivalent | |
| 1 | Lime; juice of |
| 1 | Clove garlic; minced |
| Salt and freshly ground black pepper; to taste | |
| Cayenne pepper; to taste |
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 sandwiches.
NOTES : Nutritional info: Per sandwich, 314 calories, 8g protein, 10g total fat, 50g carbo, 0 chol, 199mg sodium, 8g fiber. VEGAN Recipe by: March 1997 Vegetarian Times Converted by MM_Buster v2.0l.