Free Recipe Spicy Southwestern Sprout Wraps

Recipe Type: V Recipes

Recipe Preparation: cook

Cooking Ingredients for Spicy Southwestern Sprout Wraps Recipe

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

Spicy Southwestern Sprout Wraps Preparation

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 medium-high heat. Add egg mixture and stir-fry until eggs are softly set, 2 to 3 minutes. Add salsa and stir-fry 1 minute. Add sprouts and stir-fry 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.

Cooking Temperature:

Recipe Serves: 4

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