Ingredients

1 cup broccoli florets
1 cup cauliflower florets
1 cup thinly sliced onion
2 teaspoons vegetable oil
2 to 3 tablespoons barbecue sauce
½ cup finely grated carrot
½ cup finely grated red cabbage
½ cup finely grated yellow squash
10 (6-inch) flour tortillas
3 tablespoons light mayonnaise
½ cup thinly sliced dill pickles
1 avocado, thinly sliced
½ cup alfalfa sprouts
Salt to taste
Pepper to taste

Details

Makes: 10

 

Method

Steam the broccoli and cauliflower in a saucepan for 5 minutes or until tender. Drain and rinse in cold water. Sauté the onion in the oil in a skillet for several minutes. Add the barbecue sauce. Cook until the onion is tender, stirring frequently. Combine the carrot, cabbage and squash in a bowl and mix well.

 

Heat the tortillas 1 at a time in a skillet over medium heat for 1 minute on each side. Remove to a work surface. Spread an equal amount of the mayonnaise over each tortilla. Arrange the broccoli mixture and carrot mixture in rows down the center of each tortilla. Top with the sautéed onion, pickles, avocado, alfalfa sprouts, salt and pepper. Roll to enclose the filling, tucking in the ends. Chill, wrapped in plastic wrap, for up to 3 days.