Ingredients
2 tablespoons fresh cilantro1 small scallion, trimmed, cut into 1-inch pieces¼ small jalapeño pepper, seeds removed (see note)1 medium avocado, peeled, seed removed, cut into 1-inch pieces¼ cup nonfat plain yogurt⅛ teaspoon chili powder1 medium tomato, cut into 1-inch pieces5 ounces Napa cabbage, cut to fit feed tube2 medium scallions, cut to fit feed tube horizontally1 small yellow pepper, cored, cut into 4 slabs2 medium carrots, peeled, cut to fit feed tube horizontally4 9-inch spinach/garden vegetable flavored flour tortillas
Preparation
In a Cuisinart® food processor fitted with the metal blade process cilantro, scallion and jalapeño until finely chopped, about 10 seconds. Add avocado, yogurt and chili powder; process until smooth, about 10 - 15 seconds. Scrape side of work bowl and add tomato pieces. Pulse until tomato is coarsely chopped and combined with other ingredients, about 5 - 6 times. Reserve.Insert the 2mm slicing disc and slice cabbage using light pressure. Transfer to a mixing bowl. Place scallions in feed tube horizontally and slice. Place pepper slabs in feed tube vertically and slice; add scallion and pepper slices to bowl with cabbage.Insert the medium shredding disc. Place carrots in feed tube horizontally and shred. Transfer to bowl with vegetables. Gently combine vegetables.Spread 3 tablespoons of guacamole over each tortilla leaving a 1-inch border around the edge. Arrange ½ of the vegetable mixture horizontally across the center of each tortilla, leaving a 2-inch border on the side closest to you. Fold the 2-inch border up and over the vegetable mixture, then fold in the sides and roll up to complete the wrap. Serve the wraps whole or slice in half vertically and arrange on a plate.
