Piki wraps

6 Servings

Ingredients

Quantity Ingredient
1 cup Chopped tomatoes
2 Chipotle chiles, seeded and minced
¼ cup Minced red onion
1 tablespoon Apple cider vinegar
1 tablespoon Minced parsley
2 tablespoons Minced cilantro
1 teaspoon Roasted cumin seeds
1½ cup Cooked black beans
1 cup Cooked wild rice
1½ teaspoon Salt
6 Blue corn tortillas, warmed

Directions

Combine tomatoes, chiles, onion, vinegar, herbs, and cumin in a bowl. In another bowl, toss beans, rice, and salt until mixed. Stir all but ½ cup of tomato mixture with beans and rice. Spoon bean, vegetable, and rice filling into each tortilla. Top wraps with remaining tomato mixture. Serve warm.

Blue cornmeal tortillas more closely resemble piki bread, but yellow corn tortillas may be substituted here. Blue corn tortillas are available in many Latino and gourmet food shops across the country.

Total calories per serving: 155 Fat: 1 gram Vegetarian Journal Mar./Apr. 1997 Posted to MM-Recipes Digest V4 #192 by Becky <jbowde19@...> on Jul 25, 1997

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