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City of Portland
Loaded Veggie Wraps

1 vidalia onion
8 garlic cloves
1 tablespoon ginger
1 red bell pepper
1 stalk celery (about 12 ribs)
1 zucchini
1 jicama
12 lb kale
4 tablespoons lemon juice
1 cup carrot
1 cup broccoli
1 cup cauliflower
3 (15 ounce) cans black beans, drained
1 (6 ounce) box tabouli mix
1 cup ground flax seeds, I use brown
30 large flour tortillas (1 for each wrap)
4 cups hummus (about 2 tblsp. for each wrap)
4 cups salsa (about 2 tblsp. for each wrap)
2 lbs fresh spinach leaves (a handful for every wrap)
4 cups reduced-fat feta cheese (sprinkle in each wrap, to taste)
cayenne pepper, to taste
sliced almonds, to taste


Process all ingredients in Step #1 in the food processor. (I use two very large mixing bowls to hold all of my already-processed veggies, for the time being. ). Add all ingredients from Step #2 into mixture. Store in several Pyrex or Tupperware containers, in the freezer, until ready for use. Thaw in the fridge one day in advance. When you're ready to make a wrap, add all ingredients from Step #3, along with a few large spoonfuls of the veggie mixture, to a large flour tortilla. Wrap, eat, and enjoy!

Source: www.food.com