8, 8-inch whole wheat tortillas
3 carrots, peeled and shredded (about 2 cups)
Greens of your choice
1 cup shredded part-skim mozzarella
In a blender or food processor, puree chickpeas, water, lemon juice, garlic, and tahini. With machine running, add olive oil and continue pureeing until silky smooth, about 45 to 50 seconds.
Keep refrigerated in an airtight container.
For the wraps
On each tortilla, spread 2 tablespoons hummus slightly below the center, keeping the sides clear. Top hummus with 1/4 cup shredded carrots, 1/2 cup torn greens, and 2 tablespoon shredded cheese. Roll the bottom of the tortilla over the ingredients. Fold sides in and finish rolling up tortilla. Slice diagonally. If packing for lunch, wrap in foil or waxed paper.
Grilled Chicken Wrap with Hummus
For 1 wrap:
Half of a grilled, boneless chicken breast (seasoned per your preference)
3 tablespoons hummus
Lettuce leaves, tomato slices, sliced red onion, sliced black olives (all or your choice)
Cut chicken into thin slices. Spread hummus on wrap. Place lettuce, tomato slices and sliced chicken on top of hummus. Roll the wrap and enjoy!
Good to hear from you
Hi Pat: I read your column every week and enjoy it.
Would you kindly send me your recipe for lemon squares? They’re one of my favorites, but I don’t have much luck making them.
Thank you in advance, N. R.
Dear N. R.: I have sent you my recipe for lemon squares and a few tips I have learned when making them. Let me know how they come out for you so that I can share with our readers. Cordially, Pat.
Hi Pat: I know you once mentioned in your column when it is OK to substitute real whipped cream for whipped topping, but I wonder if you would print it again.
Thank you, Agnes