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Sun-dried tomato hummus wraps

Preparation time: 35 minutes

 

1 ounce (about 1/3 cup) sun-dried tomatoes (about 3/4 cup rehydrated)
1 can (19 ounces) garbanzo beans, rinsed and drained
2 tablespoons tahini (sesame seed paste)
1/4 cup fresh lemon juice
3 to 4 tablespoons water
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon chopped garlic
6 pieces (7 1/2 inches each) wheat flatbread
12 ounces thinly sliced smoked turkey breast
18 asparagus spears, trimmed and lightly steamed

Rehydrate tomatoes by placing them in a bowl, pouring boiling water over them to cover, and letting stand for 20 minutes. Place tomatoes, beans, tahini, lemon juice, 3 tablespoons water, salt, cayenne pepper, cumin, and garlic in food processor and process until smooth. Thin with an additional tablespoon of water, if necessary. Chill at least 2 hours to allow flavors to blend. Warm flatbread according to package directions. Spread each piece of flatbread with 1/3 cup hummus and top with 2 ounces of turkey. Place three asparagus spears in the center of each, then wrap the bread around the asparagus. Serve on plate seam-side down.

Yield: 6 wraps
Serving Size: 1 wrap

Nutrition Facts

Per Serving:
  Calories: 536
  Carbohydrate: 66 g
  Protein: 28 g
  Fat: 18 g
  Saturated fat: 4 g
  Sodium: 1,517 mg*
  Fiber: 10 g
  Exchanges per serving: 4 starch, 1 vegetable, 2 lean meat, 2 fat
  Carbohydrate choices: 4 1/2

*This recipe may not be suitable for people who need to limit their sodium intake.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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