Meal Total (per plate): 269 cal., 12 g total fat (2 g sat. fat), 3 mg chol., 547 mg sodium, 35 g carb. (13 g fiber, 3 g sugars), 16 g pro. Exchanges: 2 vegetable, 1.5 starch, 1.5 lean meat, 2 fat.
Carb. per serving 35 g
Servings 4 (1 wrap each)
Start to Finish 20 minutes
1. In a large bowl combine greens, cucumber, tomato, red onion, feta cheese, and banana peppers. In a small bowl whisk together vinegar, olive oil, garlic, and black pepper. Pour dressing mixture over greens mixture. Toss to combine.
2. Spread each wrap with about 2½ tablespoons of the Cilantro Hummus. Top each with one-fourth of the dressed greens mixture. Roll up. Serve immediately.
Cilantro Hummus: With the motor running, drop 1 clove peeled garlic through the feed tube of a food processor fitted with a steel blade attachment; process until finely minced. Scrape down sides of bowl. Rinse and drain one 15-ounce can no-salt-added garbanzo beans (chickpeas). Add garbanzo beans, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon tahini (sesame seed paste), ¼ teaspoon salt, and ¼ teaspoon white pepper. Process until smooth, stopping to scrape down sides as necessary. Add ¼ cup fresh cilantro leaves. Pulse until cilantro is evenly distributed and chopped. Chill any remaining hummus for up to 3 days and serve with vegetable dippers.
Per serving: 269 cal., 12 g total fat (2 g sat. fat), 3 mg chol., 574 mg sodium, 35 g carb. (13 g fiber, 3 g sugars), 16 g pro. Exchanges: 2 vegetable, 1.5 starch, 1.5 lean meat, 2 fat
Flavor Boost Add a pinch of crushed red pepper to the dressing mixture. For even more heat, add a bit of the pepper to the hummus, too.