Friday, August 30, 2013

Greek Wrap

Have you ever looked at cookbooks from the 60s or 70s, maybe the 80s and seen recipes labeled Mexican or Chinese, and you know there is NO way the recipe is even remotely authentic? You've had authentic Mexican or Chinese food and you are just slightly offended that the author is trying to pass off their concoction as something other than it is?

Well, that is probably the case with this recipe. (Sorry!) I only named it Greek because it reminds me a teeny bit of a gyro.

Greek Wrap

2 cans garbanzo beans (or 4 c. cooked from dried)
3 cloves garlic, minced
1 t. coriander (that's cilantro to the rest of us)
1 t. cumin
2 t. dried parsley or 1 T. chopped fresh parsley
Whole wheat flour tortillas
Shredded lettuce, chopped tomatoes, chopped cucumber, chopped green onion, plain vegan yogurt

In a pot, add the garbanzo beans, garlic, coriander, cumin and parsley. Cook until heated through. Use a potato masher and mash the bean mixture slightly. You want it a little chunky. On the flour tortilla, layer the shredded lettuce, tomatoes, cucumber, green onion and a dab of yogurt. Add a spoonful of the beans on top. Roll up. Eat!

I actually mixed the tomatoes, cucumber, green onion and yogurt together and served it that way.

I tend to cook at night and have to use a flash, so it washed out the photos, but you can get an idea of what it might look like.

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