Tambra’s Watercress Wraps

Lovely, delicious, and nutritious!

Enjoy for lunch, dinner or just a snack!  Great to pack for quick lunches–just make them the night before, assemble in the morning and wrap in parchment paper or tin foil and off you go!

3 Whole grain tortillas, bigger sized ones
½ Red pepper, chopped
1 medium Carrot, shredded
½ bunch Watercress, roughly chopped
½ cup Red cabbage, shredded
2 stalks of celery, sliced thinly on an angle
1/3 cup (uncooked) Yellow split peas
Garlic Hummus (prepared or homemade)
Juice from ¼ lemon
2 teaspoons Italian seasoning

1)    Start by boiling water (1 ½ cups) then reduce to medium and add the split peas.  Cook till tender, about 25 minutes.  Prepare the pepper, carrot, cabbage and celery and toss in a bowl.  When the peas are done, add in with the veggie mix.
2)    Clean the watercress (chop off the bottom of the stems) and roughly chop. Add that to the bowl.
3)    Juice the ¼ of the lemon into a separate cup to get the seeds out.  Then stir into the chopped and shredded veggies and add the Italian seasoning.
4)    Heat a frying pan with about ½ inch of water.  Bring to a boil and turn off.  Take a wrap and hold it over the steam, closely to the pan, and hold for about 15 seconds on each side.  This helps to prevent cracking when wrapping.
5)    Place the wrap on a plate and spread on about 4 Tablespoons of hummus, or however much you like.  Leave about 1 inch plain around the edges of the wrap.
6)    Put about 1 ¼ cup of the veggie mix on the tortilla and grab the side closest to you and fold over the middle, tucking in the sides and finish wrapping.
7)    Slice diagonally in the middle and enjoy!

Makes 3 wraps.

Per wrap:
Protein: about 13 grams
Fiber: about 9 grams