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	peggy's kitchen

Oriental Veggie Wraps

Contributed by Lindsay Lee, member of the Mothering discussion boards

Here's a good, quick lunch that is appropriate for vegetarians, and yummy to kiddies! Easily adjustable for vegans. The fillings can also be mixed to make a great salad rather than a wrap.

Using organic veggies:
1 cup (about 1/4 head) finely chopped cauliflower
1 finely chopped or grated carrot
1 cup finely shredded white cabbage
1/4 cup finely chopped onion
1 finely chopped zucchini
2 tablespoons honey mustard
1 teaspoon sesame oil
soy sauce to taste
salt and pepper to taste
lots of baby spinach
lots of sprouts
whole wheat, low fat, or orgaic flower tortillas (burrito size!)

Instructions:
In a saucepan, sauté first eight ingredients until veggies are tender but not soggy. Steam tortilla until pliable, and top with heaps of fresh spinach and sprouts. Quickly top spinach with a hearty amount of the hot veggies. Wrap the tortilla, closing the bottom to keep the goodies in.