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.

Related recipes