Sunday, June 7, 2009

Another yummy Veggie Wrap

Makes 6 servings

3 large zucchini, sliced lengthwise into 1/4 inch-thick strips
2 medium red oinions, sliced 1/4 inch thick
1 cup canned white beans, drained and rinsed
1 jarred whole pimento, rinsed
1 T tahini*
1 tsp no-salt lemon pepper
1 tsp ground cumin
1/2 tsp salt
6 fat-free whole-wheat tortillas (seriously, they're good with this!)

Grill zucchini strips & onion slices until browned & slightly soft, abt 3 min, turn once. Set aside.
Food process all the other ingredients except the tortillas. Blend/process until smooth, abt 1 minute.

Spread the white bean puree onto each of the tortillas and top each one some of the grilled veggies.

Serve tortillas fresh, or wrap each one tightly in plastic wrap and store up to 24 hrs in the fridge.

*Tahini is a paste made from toasted sesame seeds. Since it's pricey to buy Tahini (essentially the peanut butter of sesame seeds), and you only need a T of it for this recipe, I buy 1/4 cup of sesame seeds and store them in a spice container. I smash them up in a tiny bowl with the back of a blunt object to make 1 T when I need some tahini. OR, when I'm lazy, I just toss the seeds into the puree w/out smashing them first.

Nutrition Analysis (this is a Dr. Phil Cookbook recipe):
166 Cal
8 g Protein
31 g Carbs
2 g Fat
trace sat. fat
0 Cholesterol
14 g fiber
0 sugar
309 mg Sodium

Each serving counts as 1 nonstarchy veggie, 1 starchy carb, and a tiny bit of veggie protein from the beans.

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