Hummus and tabbouleh lettuce wraps

Note: It is strongly recommended that you listen to snappy 50’s music and dance around your kitchen for best results.

 

Ingredients:

Spicy Cilantro pesto (if you don’t like spicy or cilantro you can also use basil pesto, but its not as fun!)

Flour tortilla wraps (Or giant romaine lettuce leaves if you feel like being even healthier!)

Hummus

Quinoa Tabbouleh

 

Instructions:

1. Spread 1 Tbs of spicy cilantro pesto on the flour tortilla / romaine lettuce leaf

2. Spread 2 Tbs of hummus on top of the spicy cilantro pesto (pay attention to the ratio of hummus to pesto, there is a fine line between awesome wrap and disaster)

3. Place 2 Tbs of Quinoa Tabbouleh on top of the hummus and pesto

4. Roll up your tortilla or lettuce leaf

5. Enjoy!

 

To make Quinoa Tabbouleh:

PLEASE NOTE:  This needs to cool for 1 hour before you eat it! If you are reading ahead before you prepare, good for you! This will save you extra trouble. If you are like me and just wing it as you go…well don’t worry you can still eat it warm.

 

Ingredients:

2 ½ cups quinoa, cooked and cooled to room temp

4Tbs lemon juice

2 roma tomatoes, diced

1 can of chickpeas, drained and rinsed

8 (yes, 8) green onions, thinly sliced

1 cup chopped parsley (or 2.5 Tbs of dried)

1 Tbs dried mint (if using fresh, 3 Tbs)

salt to taste

 

Instructions:

1. Combine all ingredients in a bowl

2. CHILL FOR 1 HOUR before serving (yes I am using caps so you don’t do what I did and eat it warm)

 

 

 

To make the Spicy cilantro pesto:

Ingredients:

2 Cups packed cilantro (OR: 8 Tbs of dried cilantro leaves) < -- I recommend using dried leaves because your pesto will last longer in the fridge (Also, when you live in the middle of the mountains, fresh cilantro in the early spring is pretty much non existant)

¼ cup of hulled sunflower seeds

1 jalapeño pepper (adjust the degree of spicy by the number of seeds you use from the pepper), coarsely chopped

4 Cloves of garlic, coarsely chopped

2Tbs of lime juice

½ package of extra firm tofu

¼ cup nutritional yeast (its not a necessity, but I STRONGLY advise you use it)

SALT (you are going to want a little bit in there)

 

Instructions:

1. Combine all your ingredients in a food processer (or blender) and blend until smooth.

2. Place in container and refrigerate untl ready to use

 

To make the Hummus:

Ingredients:

1 can great white beans (Any kind of white bean works)

1 Tbs sunflower seeds

1tps spicy mustard

2Tbs red wine vinegar

2tbs water

1Tbs basil

 

Instructions:

1. Combine ingredients in a food processer (or blender) and blend until smooth

2. Put in a container and set aside.