Spicy Vegetable Wraps with Cucumber - Mint Sauce

Cuisinart original

Create a healthy meal that the entire family will enjoy.


Makes 4 servings


2 medium cucumbers, peeled, halved, seeded, cut to fit large feed tube vertically 1 teaspoon salt ½ cup fresh mint leaves ½ cup plain nonfat yogurt Black pepper to taste 1 small jalapeno pepper, seeds removed, cut into 4 pieces * 1 medium red onion, peeled, one end cut flat 1 medium red bell pepper, cored, cut into 3 slabs 1 medium yellow bell pepper, cored, cut into 3 slabs 1 large carrot, peeled, cut to fit large feed tube horizontally 4, 9 or 10-inch flour tortillas Vegetable oil cooking spray

Nutritional information

231 Calories (2% from fat) • carb. 48g • pro. 11g • fat 0g • sat. fat 0g • chol. 1mg • sod. 770mg • calc. 170mg • fiber 5g


Place cucumber pieces in the feed tube of a Cuisinart® food processor fitted with the medium shredding disc; shred using light pressure. Transfer to a colander and sprinkle with salt. Toss to coat and drain for 20 minutes. Rinse, squeeze out excess moisture and pat dry. Place in a small bowl and reserve. Insert the metal blade and process mint until finely chopped, about 10 seconds. Transfer to bowl with cucumber and add yogurt and black pepper; stir to combine. Divide sauce in half and chill until ready to serve. Using the metal blade, process jalapeno pepper until finely chopped, about 10 seconds. Insert the 2mm slicing disc and place onion in large feed tube, cut side down. Slice using medium pressure; reserve. Insert the 4mm slicing disc and place pepper slabs in large feed tube horizontally. Slice using light pressure; reserve. Insert medium shredding disc. Put carrot in large feed tube horizontally and slice using medium pressure. Coat a Cuisinart® Anodized Non-Stick 12½" stir fry pan with vegetable oil cooking spray and place over medium-high heat. Add onion and jalapeno; stir fry until soft but not brown, about 4 - 5 minutes. Add pepper slices and carrot shreds; sauté until crisp-tender, about 2 - 3 minutes. Place ¼ of vegetable mixture horizontally across the center of each tortilla, leaving a 2-inch border on the side closest to you. Using half of the reserved cucumber-mint sauce, distribute 1 tablespoon sauce evenly over vegetable mixture. Fold the 2-inch border up and over the vegetable mixture then fold in the sides and roll up to complete the wrap. Place tortillas in a Cuisinart® Anodized Non-Stick 10" skillet over medium heat. Cook, turning once, until lightly browned on both sides, about 2 - 3 minutes. Serve with remaining cucumber - mint sauce.