1 spinach-flavored tortilla
2 tablespoons garlic yogurt dressing (recipe follows)
3 ounces cooked jasmine rice
2 tablespoons roma tomato, diced
1 ounce cucumber, julienne
alfalfa sprouts, as needed
1 ounce broccoli florets
1 ounce red onion, sliced thin
1 tablespoon capers
GARLIC YOGURT DRESSING (for 1 pint):
1 pint nonfat yogurt, plain
1 tablespoon parsley, minced
2 tablespoons garlic, minced
2 tablespoons dijon mustard
1/4 teaspoon black pepper
tabasco sauce, to taste
Servings: 1
1. 1. Spread the tortilla with 1 tablespoon (15 milliliters) of the Garlic Yogurt Dressing.
2. 2. Arrange the rice in a mound across the center of the tortilla. Top the rice with the vegetables and capers.
3. 3. Drizzle the remaining Garlic Yogurt Dressing over the vegetables.
4. 4. Using a piece of parchment paper as a wrapper, roll the tortilla tightly around the filling, then chill and serve.
5. Yield: 1 Sandwich
6. To make the Garlic Yogurt Dressing: Combine all the ingredients and chill until ready to use. Yield 1 pint (500 ml)
2 tablespoons garlic yogurt dressing (recipe follows)
3 ounces cooked jasmine rice
2 tablespoons roma tomato, diced
1 ounce cucumber, julienne
alfalfa sprouts, as needed
1 ounce broccoli florets
1 ounce red onion, sliced thin
1 tablespoon capers
GARLIC YOGURT DRESSING (for 1 pint):
1 pint nonfat yogurt, plain
1 tablespoon parsley, minced
2 tablespoons garlic, minced
2 tablespoons dijon mustard
1/4 teaspoon black pepper
tabasco sauce, to taste
Servings: 1
1. 1. Spread the tortilla with 1 tablespoon (15 milliliters) of the Garlic Yogurt Dressing.
2. 2. Arrange the rice in a mound across the center of the tortilla. Top the rice with the vegetables and capers.
3. 3. Drizzle the remaining Garlic Yogurt Dressing over the vegetables.
4. 4. Using a piece of parchment paper as a wrapper, roll the tortilla tightly around the filling, then chill and serve.
5. Yield: 1 Sandwich
6. To make the Garlic Yogurt Dressing: Combine all the ingredients and chill until ready to use. Yield 1 pint (500 ml)
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