Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 7-inch tortillas
1/2 c Cucumber, chopped
1/2 c Tomato, chopped
1/2 c Green onion, chopped
1/3 c Alfalfa or bean sprouts

---------------------------HUMMUS--------------------------------
1/4 c Fresh parsley, light packed
19 oz Canned chick-peas,
-drained and rinsed
1/4 c Tahini
3 tb Lemon juice
2 tb Toasted sesame seeds
2 tb Water
1 tb Vegetable oil
1/2 ts Salt
1/2 ts Ground cumin
1/2 ts Coriander
1/4 ts Pepper
1 Garlic clove, minced

Hummus: In food processor, finely chop parsley and chick-peas. Add
tahini, lemon juice, sesame seeds, water, oil, salt, cumin, coriander
and pepper; pure until smooth. Mix in garlic. [Jummus can be
refrigerated in airtight container for up to 3 days.]

Spread 1/3 cup hummus over each tortilla; sprinkle cucumber, tomato
and green onion evenly over each. Sprinkle each with about 1 tbsp
alfalfa. Fold bottom of tortilla up about 1 inch; roll side tightly
into centre, then roll other side into centre. Wrap each bundle
tightly in plastic wrap.

Tips:

Tahini, a thick paste made of ground sesame seeds, is available in
Middle East grocery stores and some supermarkets.

To toast sesame seeds, cook in skillet over medium heat, shaking pan
occasionally, for about 5 minutes or until seeds are fragrant and
golden.

Per Serving: about 325 calories, 11 g protein, 13 g fat, 44 g
carbohydrate high source fibre, excellent source iron

Source: Canadian Living magazine, Jan 95 Presented in article by Riki
Dixon "Portable Meals: Snacks to Go"

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