Veggie Salad Wraps

Recipe by Meredith Tummeti

I came up with this recipe after I saw the email announcing the contest for august 2010. I have been growing mung bean sprouts so I decided to include those in the recipe. The remaining ingredients were determined by the produce and herbs available in my vegetable garden at the time. The filling is almost like a raita with tons of vegetables in it.

Ingredients:

• 4 pieces of red swiss chard
• 1 cup mung bean sprouts
• 2 carrots, grated
• 4 radishes, grated (the round red ones)
• 3 green onions thinly sliced
• 1 small cucumber, grated
• 1/4 cup cilantro leaves, chopped
• 10 mint leaves, chopped
• 1 clove of garlic, minced
• 1/2 tsp ginger, minced
• salt and pepper to taste
• 4 whole wheat tortillas

Dressing:

• 2/3 cup plain yogurt

Method:

Separate the stems from the leaves of the swiss chard. Reserve the leaves. Chop the stems and put them in a bowl. Add all remaining ingredients and yogurt, except the tortillas. Take each tortilla and put one swiss chard leaf in the center. Take 1/4 of salad mixture and place in the center of the swiss chard leaf, forming a line down the center of the tortilla. Fold in the long side of the tortilla, over the filling, then fold in two short ends and then roll everything over tightly onto the remaining end of the tortilla. Repeat with remaining tortillas to make a total of 4 wraps. Slice each wrap in half diagonally through middle. Serve.

These are nice for dinner on those hot summer nights, no cooking involved. We ate this with a raw broccoli salad on the side. The red swiss chard has a nice beetroot taste and it adds a lot of flavor to the wrap, but you could use any color chard, or even spinach leaves or lettuce instead.

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