12 ounces frozen shelled edamame (about 2 1/4 cups), thawed 4 tablespoons lemon juice, divided 3 tablespoons extra-virgin olive oil, divided 2 tablespoons tahini 1 large clove garlic, chopped ½ teaspoon ground cumin ¾ teaspoon ground pepper, divided ½ teaspoon salt 2 cups very thinly sliced green cabbage ½ cup sliced orange bell pepper 1 scallion, thinly sliced ¼ cup chopped fresh parsley 4 8- to 9-inch spinach or whole-wheat tortillas
STEP-1
Combine edamame, 3 tablespoons lemon juice, 2 tablespoons oil, tahini, garlic, cumin, 1/2 teaspoon pepper and salt in a food processor.
STEP-2
Pulse until fairly smooth.
STEP-3
Whisk the remaining 1 tablespoon each lemon juice and oil with the remaining 1/4 teaspoon pepper in a medium bowl.
STEP-4
Add cabbage, bell pepper, scallion and parsley; toss to coat. Spread about 1/2 cup of the edamame hummus across the lower third of each tortilla and top with about 1/2 cup of the cabbage mixture.
STEP-5
Roll closed. Cut in half to serve, if desired.