Moroccan Veggie Burger Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Moroccan Bugers1- 15 ounce can kidney beans, no salt added, drained and rinsed1- 15 ounce can garbanzo beans, no salt added, drained and rinsed1 cup rolled oats, uncooked1/2 cup cooked brown rice 1/2 cup cooked sweet potato4 Tbsp tomato paste 1/4 cup chopped raisins2 Tbsp Moroccan Seasoning Blend (5 tsp ground nutmeg, 5 tsp ground cumin, 5 tsp ground coriander, 2.5 tsp allspice, 2.5 tsp ground ginger, 1.25 tsp cayanne pepper, 1.25 tsp cinnamon)Wraps2 cups Baby Spinach Leaves3 Tomatoes12 tbsp Hummus6 - 100% Whole Wheat Tortillas6 Moroccan Burgers
Place kidney and garbanzo beans into a medium sized bowl. Mash with an avocado or potato masher or the back of a fork.
Add all other ingredients and keep mashing until everything is well incorporated.
Form by hand into 8 or more burger patties. Place a non stick skillet over medium high heat. When pan is very hot, place burgers into pan and let cook for 3-4 minutes. Turn burgers over and cook for 3-4 minutes on the other side. Burgers will crisp up, but watch that they do not burn.
These burgers can be served immediately, and also keep very well in the refrigerator.
To make the wraps, place once tortilla on a plate. Smear about 2 Tbsp of hummus in a line down the middle of the wrap. Crumble 1 or 1 1/2 Moroccan Burgers directly over the smear. Line the center of the hummus/burger crumble line with a line of chopped tomatoes. Place spinach down the line of the wrap. Roll up as tightly as you can. Slice in the middle on a diagonal. Microwave for approximately 2 minutes. Remove from microwave and and serve immediately.
Serving Size: Makes 6 wraps
Number of Servings: 6
Recipe submitted by SparkPeople user JMACDONALD83.
Add all other ingredients and keep mashing until everything is well incorporated.
Form by hand into 8 or more burger patties. Place a non stick skillet over medium high heat. When pan is very hot, place burgers into pan and let cook for 3-4 minutes. Turn burgers over and cook for 3-4 minutes on the other side. Burgers will crisp up, but watch that they do not burn.
These burgers can be served immediately, and also keep very well in the refrigerator.
To make the wraps, place once tortilla on a plate. Smear about 2 Tbsp of hummus in a line down the middle of the wrap. Crumble 1 or 1 1/2 Moroccan Burgers directly over the smear. Line the center of the hummus/burger crumble line with a line of chopped tomatoes. Place spinach down the line of the wrap. Roll up as tightly as you can. Slice in the middle on a diagonal. Microwave for approximately 2 minutes. Remove from microwave and and serve immediately.
Serving Size: Makes 6 wraps
Number of Servings: 6
Recipe submitted by SparkPeople user JMACDONALD83.
Nutritional Info Amount Per Serving
- Calories: 453.5
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 733.9 mg
- Total Carbs: 74.8 g
- Dietary Fiber: 15.7 g
- Protein: 17.1 g
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