With half the sodium of two bread slices and one-third the sodium of a large flour tortilla, lavash is a smart choice for this hearty wrap. Look for baba ghanoush in the refrigerator section next to the hummus, or in the deli department.
Recipe Ingredient Details:
3 cups (about 12 ounces) raw cauliflower florets (bite-size)
2 tablespoons lemon juice
3/4 teaspoon ground cumin
1 1/2 teaspoon paprika
4 (8x10-inch) sheets whole-wheat lavash (or 4 large whole-wheat tortillas )
1 1/2 cups baba ghanoush
1 1/2 cups fresh basil leaves (thinly sliced )
2 cups romaine lettuce leaves (torn )
Grate cauliflower using a grater or food processor (or pulse until coarsely chopped). Toss with lemon juice, cumin, and paprika. Set aside.
Place one sheet of lavash on a cutting board, short side facing you. Spread one-fourth of the baba ghanoush over the lavash. Scatter one-fourth of the cauliflower salad over the top, leaving a 2-inch empty border at the top of the lavash. Top cauliflower salad with one-fourth of the basil and lettuce.
Tightly roll the sandwich away from you into a roll. Cut roll on the bias into six slices and serve.
Recipe Additional Notes:
PER SERVING: 83 cal, 5g fat (2g mono, 2g poly, 1g sat), 0mg chol, 3g protein, 9g carb, 3g fiber, 133mg sodium
Mon, 2012-08-06 19:04