Recipe: Garden Wraps

I'm on a vegetable kick because it's springtime. Everything is blooming and green and fresh and wonderful.

I prepared these Garden wraps for a dinner party last Friday night, and they were the biggest hit on the table. They were also the most simple to prepare. Did I mention they are really healthy?

Garden Wraps, from Sunset Magazine, April 2009

Servings: 4
Time: 30 minutes

1 cup Greek yogurt (I went for 2% fat and I was happy with the creaminess.)
1 tbsp of each: chopped fresh Italian parsley and chives (The original recipe calls for chives, mint and cilantro, I just didn't have all of them. All of these mentioned fresh herbs will work.)
1 tbsp lime juice (about the juice of one whole lime)
1/2 tsp. salt
1 1/2 cups shredded carrots (I bought two big carrots, the loose ones in piles at the grocery store. You can use baby carrots we all have in the fridge, but watch your fingers on the grater!)
1 1/2 cups thinly sliced cucumbers
1/2 cup sliced red onions
1/2 cup cooked peas (You know you have at least one bag kickin' around in your freezer!)
1 package medium size tortillas (Just don't go corn tortillas, and don't go for the taco size, which is too small. I used green spinach wraps for a visual freshness as well.)
2 tomatoes, sliced and chopped into chunks (as if for salsa)

toothpicks

1. Mix chopped herbs, lime and salt into the Greek yogurt.
2. In a mixing bowl, combine carrots, cucumbers, red onion and peas.
3. Spoon Greek yogurt mixture onto flat tortilla. Spoon some chopped tomatoes over the yogurt, and then add about a handful of the vegetable mixture.
4. Roll up like a burrito, making sure to fold ends in first before rolling up.
5. Secure the tortilla wrap in place with two toothpicks. Slice down the middle.
6. Enjoy your fast, fresh and healthy meal.

The reduced fat Greek yogurt, the fresh herbs and the red onion give these wraps all the flavor you could ask for, while the carrots, cucumbers and tomatoes provide crunch and moisture. It's a simple but satisfying combination.