Tortilla Wrap with Tabbouleh and Guacamole
Page 246 of the Vegetarian and Wholefoods Bible.
- 175g Bulgur Wheat
- 30ml / 2 tbsp chopped fresh Mint
- 30ml / 2 tbsp chopped flat leaf Parsley
- 6 Spring Onions
- ½ Cucumber (diced)
- 50ml Olive Oil
- Juice of 1 large Lemon
- Salt and pepper to taste.
Place the bulgur wheat in a bowl, and cover with boiling water. Leave for 30minutes (until tender, but still retains a little resistance to the bite).
Drain any excess water.
Add the mint, parsley, spring onion and cucumber. Mix thoroughly.
Blend the olive oil and lemon juice, and pour over the Tabbouleh.
Season to taste and toss well to mix.
Chill for 30 minutes
Warm the tortillas before wrapping the Tabbouleh and Guacamole.
The original recipe had instructions for home made guacamole, but I bought it ready made.