Rainbow Wraps

Ingredients

• 1 15-ounce can garbanzo beans, drained
• 2 tablespoons tahini (sesame seed butter)
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon white miso
• 1 teaspoon toasted sesame oil
• 1 garlic clove, peeled
• 2 large flour tortillas
• 4 cups shredded romaine lettuce
• 2 cups finely-shredded red cabbage
• 1 celery stalk, thinly sliced
• 1 large carrot, grated or julienned
• 1 – 2 cups alfalfa sprouts or mixed sprouts, rinsed

Instructions

1. Place garbanzo beans into a food processor with tahini, vinegar, miso, oil, and garlic. Process until smooth, 1 to 2 minutes.
2. Warm tortillas in a dry skillet or microwave. Spread each evenly with half the garbanzo mixture.
3. Divide lettuce between the two tortillas, then arrange parallel rows of cabbage, celery, carrot, and sprouts on each.
4. Fold in 1 inch on the top and bottom of each tortilla, then roll sides snugly around the filling. Cut in half to serve.