4 large radishes
1 small carrot
1 cup salad greens 3 sprigs fresh herbs (parsley, dill, cilantro, or combination)
2 ounces low-fat Swiss or cheddar cheese
1 large, ripe avocado
1/4 cup nonfat plain yogurt
3 (8-inch) whole wheat flour tortillas
Optional Ingredients: 5 ounces thinly sliced roasted turkey
Box grater, Cutting board, Fork, Medium bowl, Measuring cups, Sharp knife, Small bowl, Vegetable peeler
1. Scrub and rinse radishes and carrots. Rinse salad greens. Pat all veggies dry.
2. Use a vegetable peeler to peel radishes and carrots into long, thin strips. In a medium bowl, collect veggie strips.
3. Rinse herbs. Pluck leaves off stems. Tear leaves into smaller pieces.
4. Rinse lemon. Zest using the small holes of a box grater. Cut in half and remove seeds.
5. Grate cheese.
6. Slice avocado lengthwise. Remove pit. Scoop avocado out of shell.
7. In a small bowl, use a fork to mash avocado. Stir in yogurt.
8. Squeeze a little lemon juice onto avocado mixture. Add herbs and a pinch of lemon zest. Stir.
9. Warm 1 tortilla in the microwave for 30 seconds, or longer as needed.
10. Place the warm tortilla on a cutting board. Spread 1/8 avocado mixture over center of tortilla. Layer with 1/8 greens, 1/8 grated veggies, and 1/8 cheese. If using turkey, add 1/8 turkey now. Squeeze more lemon juice over the mixture.
11. Roll tortilla and toppings into a log shape. Use a knife to slice wrap into four pinwheels.
12. Repeat process for the other 2 tortillas. You will end up with a total of 12 pinwheels.
You can use any of your favorite seasonal veggies in this wrap. Grate, chop, or peel into thin slices before adding. You can also use 1 cup homemade guacamole in place of avocado.
More About Radish
How to Select
Choose smooth, brightly colored, medium sized radishes. Attached tops should be green and fresh looking.
How to Store
Remove leaves. Refrigerate radishes in plastic bag with some air holes for use within 1 week. Remove tops before storing.
How to Prepare
Rinse in cold water. Trim off roots. Eat raw: Have as a snack with dip. Add to salads, sandwiches, and coleslaws. Eat cooked: Stir-fry or braise with other vegetables for a side dish. Add to soups and stews.
You Might Also Like
Butternut Squash Risotto
Butternut squash adds a nice splash of color and nutrition to this recipe. Butternut squash is an excellent source of vitamin A & C as well as a good source of fiber and potassium.
Cranberry Pumpkin Muffins
Not your average muffin, these treats are loaded with pumpkin and cranberries.