Spicy southwestern sprout wraps
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Flour tortillas or flavored flour; (10 inch) | |
| OR flavored flour tortillas | ||
| 1½ | cup | Liquid egg substitute |
| OR 6 large eggs; beaten | ||
| ¼ | cup | Chopped fresh cilantro |
| 2 | teaspoons | Ground cumin |
| 1½ | tablespoon | Fresh or bottled minced garlic |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Vegetable or olive oil |
| ⅔ | cup | Bottled salsa |
| Preferably guajillo or chipotle | ||
| OR tomatillo | ||
| 4 | ounces | Adzuki or garbanzo or lentil sprouts; (or a |
| Combination) | ||
| 4 | ounces | Sunflower sprouts or snow pea sprouts |
| OR red clover sprouts; (or a combination) | ||
| ¼ | cup | Shredded cheddar cheese |
Directions
4 SERVINGS LACTO
Look for packages of fresh sprouts at specialty produce markets or large supermarkets. If the only sprouts available are alfalfa and mung, use a combination.
Preheat oven to 350 degrees. Wrap tortillas in aluminum foil and heat in oven until warmed through, 10 to 12 minutes. Or, wrap in damp paper towels; set aside to warm after filling is cooked. To warm, heat in microwave oven on HIGH power until warmed, 40 seconds to 1 minute.
In medium bowl, combine egg substitute or eggs, cilantro, cumin, garlic, coriander and salt; mix well. In large nonstick skillet, heat oil over medium-high heat. Add egg mixture and stir-fry until eggs are softly set, 2 to 3 minutes. Add salsa and stir-fry 1 minute. Add sprouts and stir-fry until sprouts are just heated through, 1 minute. To serve, spoon mixture down center of warm tortillas; top with cheese. Fold edges over filling and roll up.
PER WRAP: 336 CAL.; 19G PROT.; 12G TOTAL FAT (3G SAT. FAT); 40G CARB.: 8MG CHOL.; 997MG SOD.; 3G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 26 Converted by MM_Buster v2.0l.