New York Goodwich
1/2 cup cauliflower (optional)
2 T carrot, finely grated
2 T red cabbage, finely grated
2 T yellow squash, finely grated
1/4 cup Barbecued onions (optional)
1 whole wheat tortilla, chapati, or pita
1 T mayonnaise
3 thin slivers dill pickle
1/2 cup lettuce, finely shredded
1/2 cup alfalfa sprouts (optional)
2 slices avocado (optional)
Dash of sea salt, Spike, or salt-free seasoning (optional)
Prepare the vegetables
Cut broccoli into thin lengths, using only florets and upper portion of stalk. Break cauliflower into tiny florets. Place broccoli and cauliflower in vegetable steamer, covered, over boiling water for 5 minutes or until vegetables are tender when pierced with tip of sharp knife. Combine carrot, cabbage, and squash, and mix thoroughly.
Click here for Barbecued Onion Recipe (will open a new window).
Assemble the Goodwich:
In hot dry skillet, heat tortilla or chapati, turning from one side to the other until soft but not crisp. Place on large of plastic wrap. If using pita, heat in oven for few minutes to soften it, and cut a sliver from top so pocket opens easily. Combine all other ingredients, mi well, and stuff into pocket.
Spread tortilla with mayonnaise.Add a line of broccoli down the center. Crumble cauliflower and place a line of it on broccoli. Add a line of pickle, a line of grated vegetables, and a line of Barbecued onions. Top with lettuce, sprouts, and avocado. Sprinkle with Spike, if desired. Roll tortilla tightly, crepe style, around vegetables. Wrap tightly in plastic wrap until ready to serve.
This Goodwich will keep for 2-3 days in the refrigerator, (if you hide it from your family and friends!). Cut it in half and push plastic wrap partially down, but leave one end closed to catch the drippy juices. Yum! Serves 1.