Carrot Wraps
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1ounce dried apricots (5 or 6)
- 1 to 2garlic cloves (to taste), peeled, cut in half, green shoots removed
- 2ounces chopped walnuts (about ⅓ cup)
- 3tablespoons chopped cilantro
- 6tablespoons olive oil
- 1teaspoon vinegar (wine, sherry, or cider)
- Salt and freshly ground pepper to taste
- ¼ to ½teaspoon Aleppo pepper or mild chili powder, to taste
- 2pounds carrots, peeled, cut into 4-inch lengths and cut in half lengthwise if fat
- 3tablespoons chopped fresh dill or 2 tablespoons chopped fresh mint
- 1tablespoon fresh lemon juice
- 3large sheets of lavash, preferably whole wheat
- Optional, for serving: ½ cup drained or thick Greek style yogurt, mixed if desired with pureed puréed garlic, 1 to 2 tablespoons lemon juice, and 1 to 2 tablespoons olive oil
Nutritional analysis per serving (6 servings)
343 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 7 grams protein; 548 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place the dried apricots in a bowl or pyrex Pyrex measuring cup and pour on cover with ½ cup boiling water. Let steep for 5 to 10 minutes, until soft. Retain the soaking water, remove the apricots, pat dry with paper towels and cut into small dice.
- Step 2
In a mini-processor or by hand finely chop the garlic and walnuts. Add the cilantro and chop together or process to a paste. Add the apricots and continue to process to a paste. Scrape down the sides of the bowl. Add ¼ cup olive oil, the vinegar, salt, and Aleppo pepper and process to a paste. Add 2 to 4 tablespoons of the soaking water from the apricots. The paste should be easy to spread on the lavash.
- Step 3
Steam or blanch the carrots until just tender, 4 to 5 minutes. Cut into sticks that are about 4 inches long and ⅓ inch wide. Toss in a bowl with the lemon juice, remaining olive oil, dill or mint, and salt and pepper.
- Step 4
Open up a piece of lavash and square it off by cutting away the rounded ends. You should have a piece that is 10 or 11 inches wide. Divide the walnut spread and the carrots into 3 equal portions. Spread a third of the walnut spread over a lavash. Arrange one batch of carrots on the lavash from one end to the other, about 2 inches in from the bottom. Fold the bottom edge over the carrots and roll up tightly. Cut the roll in half at the middle and trim the ends so that the carrots are showing at both open ends.
- Step 5
Heat a dry skillet or griddle and heat the carrot roll for a few minutes on one side, until it begins to brown. Turn over and heat on the other side, then serve, accompanying each roll with seasoned or plain yogurt if desired.
- Advance preparation: You can make these a few hours ahead and wrap them tightly in plastic. Heat before serving.
Private Notes
Comments
These are incredibly good. I replaced cilantro with parsley and walnuts with pistachios based on what I had on hand, no issues there. I added a bit of the garlic yogurt spread to the apricot paste before adding the carrots and rolling the lavash. I'm not sure I rolled correctly (a picture would have helped) but it didn't matter - this didn't last long enough at my house to be judged on its look!
Advertisement