Veggie Wraps with Guacamole

Makes 4 servings

2 tablespoons fresh cilantro 1 small scallion, trimmed, cut into 1-inch pieces ¼ small jalapeño pepper, seeds removed (see note) 1 medium avocado, peeled, seed removed, cut into 1-inch pieces ¼ cup nonfat plain yogurt ⅛ teaspoon chili powder 1 medium tomato, cut into 1-inch pieces 5 ounces Napa cabbage, cut to fit feed tube 2 medium scallions, cut to fit feed tube horizontally 1 small yellow pepper, cored, cut into 4 slabs 2 medium carrots, peeled, cut to fit feed tube horizontally 4 9-inch spinach/garden vegetable flavored flour tortillas

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.