Avocado Veggie Wraps

Preparation

1. Step 1

   If using the oven to heat the pita rounds, preheat to 350°F. Wrap the pita rounds in aluminum foil and heat for 10 minutes, or until warmed through. If using the microwave oven, put the pita rounds on a microwaveable plate and cover with damp paper towels. Microwave on 100 percent power (high) for 20 to 30 seconds, or until warmed through.

   Step 2

   Meanwhile, in a large bowl, stir together the chick-peas, cucumber, tomato, avocado, and onion.

   Step 3

   In a small bowl, whisk together the remaining ingredients until smooth. Gently stir into the chick-pea mixture.

   Step 4

   To assemble, spoon the mixture down the center of each pita. Fold a pita over the filling and secure by pushing two 6-inch bamboo skewers in an X through the pita. Repeat with the remaining pitas.

2. Cook’s Tip on Seeding Tomatoes

   Step 5

   To seed tomatoes easily, cut the tomato crosswise and squeeze out the seeds and liquid.

3. nutrition information

   Step 6

   (Per Serving)

   Step 7

   Calories: 353

   Step 8

   Total Fat: 9.5g

   Step 9

   Saturated: 1.5g

   Step 10

   Trans: 0.0g

   Step 11

   Polyunsaturated: 1.5g

   Step 12

   Monounsaturated: 5.0g

   Step 13

   Cholesterol: 5mg

   Step 14

   Sodium: 441mg

   Step 15

   Carbohydrates: 58g

   Step 16

   Fiber: 11g

   Step 17

   Sugars: 6g

   Step 18

   Protein: 13g

   Step 19

   Dietary Exchanges

   Step 20

   3 1/2 Starch

   Step 21

   1 Vegetable

   Step 22

   1/2 Lean Meat

   Step 23

   1 Fat