START TO FINISH: 30 minutes MAKES 4 servings
1 cup frozen shelled sweet soybeans (edamame)
2 tablespoons snipped fresh cilantro
2 tablespoons lemon juice
2 tablespoons water
1 medium fresh jalapeño chile pepper, seeded and chopped*
1 clove garlic, halved
4 slices soy bacon
4 8-inch whole wheat or vegetable flour tortillas
2 cups torn mixed salad greens
1 cup seeded and chopped tomatoes (2 medium)
1 Cook edamame according to package directions; drain. Rinse with cold water; drain again. In a food processor combine edamame, cilantro, lemon juice, the water, jalapeño pepper, and garlic. Cover and process until smooth. Set aside.
2 Cook bacon according to package directions. Drain on paper towels; chop bacon.
3 Spread about one-fourth of the edamame mixture on 1 edge of each tortilla. Top with salad greens, tomatoes, and bacon. Starting from the filled edge, roll up tortilla. Secure with a toothpick or partially wrap in plastic wrap or foil to hold together. Cut in half diagonally.
PER SERVING: 222 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 502 mg sodium, 24 g carb., 13 g fiber, 16 g pro.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.