Photo by Jennifer Davick
This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.
Recipe information
Yield
6–8 servings
Ingredients
1
cup cherry tomatoes, cut in half
1
cup shredded kale or bok choy
1
zucchini, chopped
1
cup broccoli florets
1
/2 cup chopped green onions
1
(15-ounce) can garbanzo beans, drained and rinsed
1
tablespoon chopped Kalamata olives
3
tablespoons red wine vinegar
1
clove garlic, crushed
1
tablespoon chopped fresh parsley
1
/2 tablespoon chopped fresh cilantro
6 to 8
whole wheat or corn tortillas
Hot sauce (optional)
Need to make a substitution?
Preparation
Step 1
Place the vegetables and beans in a large bowl. Sprinkle the olives over the vegetables. Combine the vinegar, garlic, parsley, and cilantro in a small bowl. Pour over the vegetables and toss to mix.
Step 2
Cover and chill for at least 1 hour before serving. To serve, place a line of the vegetable mixture down the center of a tortilla. Drizzle with hot sauce, if desired, roll up, and enjoy.
From The Healthiest Diet on the Planet © 2016 by Dr. John McDougall.
Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers.
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