Sandwiches and wrap recipes - Kathmandu Wrap

4 12-inch whole wheat tortillas
1 batch Curried Garbanzo Filling, heated
1 pack alfalfa sprouts
2 tomatoes, sliced
1/2 cucumber, sliced
1 batch Tahini Sauce

1. Heat tortillas on a grill or in the oven.
2. Spread a thick layer of warm Curried Garbanzo Filling down the centre of one tortilla.
3. Top with alfalfa, tomato and cucumber.
4. Roll the tortilla, tucking in the two ends as you go.
5. Serve a small bowl of Tahini Sauce on the side for dipping. Repeat for each serving.
Serves 4


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