Artichoke Spread

• 14 oz. can artichoke hearts - drained and halved
• 14 oz. can chickpeas - drained and rinsed
• 1/3 cup tahini
• 1/3 cup fresh parsley
• 2 Tbsp lemon juice
• 2 Tbsp water

Wraps

• 1 1/4 cups green cabbage - thinly sliced
• 2 medium carrots - shredded
• 1/2 medium green bell pepper - thinly sliced
• 3 Tbsp plain low-fat yogurt
• 1 Tbsp chopped fresh parsley
• 1 Tbsp chopped red onion
• 2 tsp lemon juice
• 6 (10 in.) flour tortillas

1. In food processor combine all artichoke spread ingredients and process until mixture is almost smooth but retains some texture and is slightly trhicker than hummus. If necessary add additional water. Season with salt and pepper. Refrigerate if not using immediately.
2. In medium bowl combine wraps ingredients. Season to taste with salt and pepper and mix well.
3. Heat tortillas until soft and flexible in heated skilled or in microwave with wetted paper towel. Spread artichoke mixture over the tortillas leaving 1/2 in. border. Top with cabbage mixture, divided equally. Fold up one or both ends of tortilla over filling then roll into bundle.