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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 (6-inch) flour tortillas |
1/3 cup 1% low-fat cottage cheese |
1/4 teaspoon salt |
2 tablespoons lemon juice |
1 (15-ounce) can chickpeas (garbanzo beans), drained |
vegetable cooking spray |
1/4 cup minced onion |
1 garlic clove, minced |
1/4 cup chopped fresh parsley |
1 tablespoon sesame seeds, toasted |
2 cups thinly sliced cucumber |
3 cups shredded fresh spinach |
3 cups chopped tomato |
6 tablespoons low-fat sour cream |
1 tablespoon finely chopped green onions |
Directions:
1. Arrange tortillas in a single layer on a baking sheet. Bake at 350° for 6 minutes on each side until crisp. Let cool on a wire rack.
2. Place cottage cheese and next 3 ingredients in a blender or food processor; process until smooth. Spoon mixture into a bowl; set aside.
3. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 2 minutes or until tender. Add the onion mixture, parsley, and sesame seeds to bean mixture; stir well.
4. Spread about 1/4 cup bean mixture evenly over each tortilla; top with 1/3 cup cucumber, 1/2 cup spinach, 1/2 cup tomato, 1 tablespoon sour cream, and 1/2 teaspoon green onions.
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