Edamame Hummus Wrap

Ingredients

12 ounces frozen shelled edamame (about 2 1/4 cups), thawed

4 tbsp lemon juice, divided

3 tbsp extra-virgin olive oil, divided

2 tbsp tahini

1 large clove garlic, chopped

½ tsp cumin pdr

¾ tsp pepper pdr, divided

½ tsp salt

2 cups very thinly sliced green cabbage

½ cup sliced yellow bell pepper

1 scallion, thinly sliced

¼ cup chopped fresh parsley

4 8- to 9-inch spinach or whole-wheat tortillas

 

Preparations

Combine edamame, 3 tablespoons lemon juice, 2 tablespoons oil, tahini, garlic, cumin, 1/2 teaspoon pepper and salt in a food processor. Pulse until fairly smooth.

Whisk the remaining 1 tablespoon each lemon juice and oil with the remaining 1/4 teaspoon pepper in a medium bowl. Add cabbage, bell pepper, scallion and parsley; toss to coat. Spread about 1/2 cup of the edamame hummus across the lower third of each tortilla and top with about 1/2 cup of the cabbage mixture. Roll closed. Cut in half to serve, if desired. 

Wrap it in a foil/ napkin to prevent the filling coming out.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs