Middle Eastern Gluten-Free Wraps with Sun-Dried Tomato Pâté Recipe
Ingredients
- Wrap Ingredients:
- ½ cup diced tomatoes
- ½ cup julienned cucumbers
- ½ cup julienned carrots
- ¼ cup diced spring onions
- 2 tablespoons minced fresh parsley
- 1 tablespoon freshly squeezed lemon juice
- 1 medium clove garlic peeled and minced
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt or to taste
- 4 gluten-free tortillas I prefer brown rice or teff, a gluten-free grain that is grown in Africa
- 1 medium ripe Hass avocado peeled, pit removed and cut into slices
- ½ cup arugula
- Sun-dried Tomato Pâté Ingredients:
- 1 cup sun-dried tomatoes use dried, rehydrating them in warm water for 30 minutes; avoid those packed in oil
- 1/4 cup filtered water or a bit more
- ¼ cup diced Kalamata olives
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons olive oil
- ½ teaspoon smoked paprika
Instructions
- Prepare the veggie mixture for the wraps. Toss together the tomatoes, cucumbers, carrots, onions, parsley, lemon juice, garlic, cumin and sea salt in a medium bowl. Set aside.
- Prepare the pâté. Combine all the pâté ingredients in a food processor and blend well. Adding a bit more water during the process to keep the mixture going, if necessary. Set aside.
- Assemble the wraps. Arrange a tortilla on an individual plate and spread ¼ cup of the reserved pâté on it, leaving at least 2 inches uncovered at the edges. Top with a quarter of the reserved veggie mixture and 3 avocado slices and arugula. Roll the tortilla up carefully burrito-style. Repeat this process until all the tortillas are filled and rolled.
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