Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 275g / 9.7oz Julienned carrot

  2. 2 cups 125g / 4.4oz Red onion - cut half moons

  3. 2 tablespoons 30ml Safflower oil

  4. 1 cup 237ml Julienned seeded red pepper

  5. 1 cup 237ml Julienned seeded orange or yellow pepper

  6. 1 cup 237ml Julienned seeded green pepper

  7. 2 1/2 cups 592ml Julienned zucchini

  8. 1/3 cup 5 1/3g / 1/5oz Freshly-chopped cilantro

  9. 1/4 cup 36g / 1 1/3oz Freshly-chopped parsley

  10. 6 Flour tortillas - (8" dia)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Begin by preparing the Curried Chickpea Spread according to the recipe instructions and set aside. In a non-stick skillet, saute the carrot and red onion in the safflower oil for 2 minutes to soften. Add the peppers and zucchini and saute an additional 3 to 5 minutes or until vegetables are crisp tender. Add the cilantro and parsley, stir well to combine, and set aside. To assemble the roll ups: Place a tortilla on a cutting board or large plate, spoon approximately 1/3 cups of the Curried Chickpea Spread down the center of the tortilla, place approximately 3/4 cups of the sauteed vegetables mixture on top of the spread, and then roll up the tortilla to enclose the filling, leaving the ends open. Carefully transfer the roll up to a plate and garnish the plate with a little chopped lettuce and tomatoes for service. This recipe yields 6 servings.


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