The Cancer Survivors Guide Cookbook, pg: 118 Yield: 40 pieces (10 servings)
Ingredients:
1 cup low-fat hummus or Black Bean Dip (See above)
8 each whole wheat tortillas or gluten free wrap/bread
4 each carrots, grated
8 each lettuce leaves,
1 cup baby spinach, or 5 ounces alfalfa or bean sprouts
Directions
1. Spread the hummus thinly on the tortillas. Add the carrots and lettuce. Roll up each tortilla and secure with 5 evenly placed toothpicks, or simply cut in half. Slice into 5 individual rolls per tortilla (one toothpick per roll).
2. Serve Veggies in a Blanket immediately or cover tightly and store in the refrigerator for several hours. Prior to serving, bring the rolls to room temperature for the best flavor. Do not store the rolls longer than 1 day, as the tortillas and lettuce will become soggy.
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