Loaded Veggie Wraps

I got this recipe from my mother-in-law, Donna, who created it for my father-in-law. He eats a wrap every day for lunch and now my husband and I do too! There are tons of veggies and loads of flavor packed into every wrap, AND all of the vegetables remain raw so the full nutritional value is sustained! The vegetable filling for these veggie wraps does take a lot of time to prepare (especially if you have a small food processor, like me), but you'll have enough mixture for weeks of lunches! I make the vegetable filling all at one time and store it in several containers in the freezer until I need them. I keep one container in the fridge for everyday use, and assemble a new wrap each morning. They are healthy and delicious! People are always amazed when I tell them just how MANY vegetables are inside of that wrap. Thanks Donna!!! =) (Note: You do not need to buy the full amount of the ingredients in Step #3 all at one time. I just buy one small container of everything and replenish as I need to. I wrote the amounts that way so that the nutritional value of the entire wrap could be calculated correctly.)

• Ready In: 2 hrs
• Serves: 30
• Yields: 30 wraps

Ingredients

• Put in the food processor

• 1  vidalia onion
• 8  garlic cloves
• 1  tablespoon ginger
• 1  red bell pepper
• 1  stalk celery (about 12 ribs)
• 1  zucchini
• 1  jicama
• 1⁄2 lb kale
• 4  tablespoons lemon juice
• 1  cup carrot
• 1  cup broccoli
• 1  cup cauliflower

• Add to mixture without processing

• 3 (15 ounce) cans black beans, drained
• 1 (6 ounce) box  tabouli mix
• 1  cup ground flax seeds, I use brown

• Add to each wrap

• 30  large flour tortillas (1 for each wrap)
• 4  cups  hummus (about 2 tblsp. for each wrap)
• 4  cups salsa (about 2 tblsp. for each wrap)
• 2  lbs fresh spinach leaves (a handful for every wrap)
• 4  cups  reduced-fat feta cheese (sprinkle in each wrap, to taste)
•  cayenne pepper, to taste
•  sliced almonds, to taste

Directions

1. Process all ingredients in Step #1 in the food processor. (I use two very large mixing bowls to hold all of my already-processed veggies, for the time being.).
2. Add all ingredients from Step #2 into mixture.
3. Store in several Pyrex or Tupperware containers, in the freezer, until ready for use. Thaw in the fridge one day in advance.
4. When you're ready to make a wrap, add all ingredients from Step #3, along with a few large spoonfuls of the veggie mixture, to a large flour tortilla. Wrap, eat, and enjoy!