Hasperat
Amber Meola
ingredients
- 2 10" Wheat Tortillas
- 1/2 Cup Hummus (Any flavor, plain or horseradish is nice)
- 1 Small Cucumber, sliced very thin (about 1/2 cup)
- 1 Carrot, shredded (about 1/3 cup)
- 1 1/2 Tbs Tamari (or regular soy sauce)
- 1 1/2 Tbs Rice Vinegar
- Black Pepper
- 2 Small Handfuls Baby Spinach
- Hot Chili Sauce/Tabasco, optional
directions
- 1
Using a mandoline, or your food processor, or a sharp knife, slice the cucumber very thinly and place in a large bowl. Add the carrot. Add tamari and rice vinegar and toss. Let marinate 5-10 minutes (or longer, if desired).
- 2
Warm your tortillas so they’re pliable. You can microwave them for a few seconds with a damp paper towel, heat them in a dry skillet, or (my favorite) hold them directly over the flame of your gas burning stove.
- 3
Spread the tortillas with hummus, 3-4 Tbs each, making sure you cover the entire surface. This will help the sandwich stick together. Arrange the cucumber slices in one layer, slightly overlapping. Add carrot, and sprinkle some fresh pepper over the top. Add a layer of baby spinach.
- 4
Roll up the wrap, tucking in the ends, and place on a hot grill pan to slightly warm and create pretty grill marks. You can do this in a regular pan if you don’t have a grill pan. Slice and eat immediately.
Source: VeganYumYum
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