FRESH GARDEN WRAPS
This is another of our favorite summer meals, made with freshly harvested veggies from the garden.
Preparation Time: 15 minutes Chilling Time: 1 hour Servings: 6-8
1 cup cherry tomatoes, cut in half
1 cup shredded kale, or other tender greens
1 zucchini, chopped
1 cup broccoli florets
½ cup chopped green onions
1 (15 ounce) can garbanzo beans, drained and rinsed
1 tablespoon chopped Kalamata olives
3 tablespoons red wine vinegar
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
½ tablespoon chopped fresh cilantro
6-8 gluten free or corn tortillas
Hot sauce as needed, to taste
Place the vegetables and beans in a large bowl. Sprinkle the olives over the vegetables. Combine the vinegar, garlic, parsley and cilantro in a small bowl. Pour over the vegetables and toss to mix. Cover and chill for at least one hour before serving. To serve, place a line of the vegetable mixture down the center of a tortilla. Drizzle with hot sauce, if desired, roll up and eat.
Variations: Try this with cucumber instead of the zucchini. If you don’t have kale or bok choy, use romaine lettuce instead. Use a few tablespoons of chopped avocado in place of the olives, or leave them out for a lower fat meal.