Recipe - Spicy Southwestern Sprout Wraps

4 Flour tortillas or flavored
flour; (10 inch)
OR flavored flour tortillas
1 One half cup Liquid egg substitute
OR 6 large eggs; beaten
One fourth cup Chopped fresh cilantro
2 teaspoon Ground cumin
1 One half tablespoon Fresh or bottled minced
garlic
1 teaspoon Ground coriander
One half teaspoon Salt
1 tablespoon Vegetable or olive oil
2/3 cup Bottled salsa
Preferably guajillo or
chipotle
OR tomatillo
4 ounce Adzuki or garbanzo or lentil
sprouts; (or a
Combination)
4 ounce Sunflower sprouts or snow
pea sprouts
OR red clover sprouts; (or a
combination)
One fourth cup Shredded cheddar cheese

4 SERVINGS LACTO

Look for packages of fresh sprouts at specialty produce markets or large
supermarkets. If the only sprouts available are alfalfa and mung, use a
combination.

Preheat oven to 350 degrees. Wrap tortillas in aluminum foil and heat in
oven until warmed through, 10 to 12 minutes. Or, wrap in damp paper towels;
set aside to warm after filling is cooked. To warm, heat in microwave oven
on HIGH power until warmed, 40 seconds to 1 minute.

In medium bowl, combine egg substitute or eggs, cilantro, cumin, garlic,
coriander and salt; mix well. In large nonstick skillet, heat oil over
mediumhigh heat. Add egg mixture and stirfry until eggs are softly set, 2
to 3 minutes. Add salsa and stirfry 1 minute. Add sprouts and stirfry
until sprouts are just heated through, 1 minute. To serve, spoon mixture
down center of warm tortillas; top with cheese. Fold edges over filling and
roll up.

PER WRAP: 336 CAL.; 19G PROT.; 12G TOTAL FAT (3G SAT. FAT); 40G CARB.: 8MG
CHOL.; 997MG SOD.; 3G FIBER.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 20, 1999.

Recipe by: Vegetarian Times, June 1998, page 26

Converted by MM_Buster v2.0l.