• 1 cup well-drained, jarred roasted red peppers
• 1/4 cup yogurt
• 1 teaspoon orange zest (or other CITRUS ZEST)
• 1 tablespoons orange juice (or other CITRUS JUICE)
• 2 tablespoons chopped fresh parsley (or other FRESH HERB)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 (12-inch) plain, spinach, and/or roasted red pepper tortillas
• 8 cups arugula (or other VEGETABLE)
• 2 cups julienned carrots (or other VEGETABLE)

For sauce, process roasted red peppers, yogurt, orange zest (or other CITRUS ZEST), orange juice (or other CITRUS JUICE), chopped parsley (or other FRESH HERB), salt, and black pepper in a food processor until smooth. Spread tortillas evenly with sauce and top with arugula and carrots (or other 2 VEGETABLES). Roll up and wrap tightly in plastic wrap. Chill at least 1 hour or up to 12 hours. To serve, unwrap tortillas and trim ends. Cut rolls into slices.

Vegetable Options (pick 2):

8 cups arugula and/or spring mix

4 cups shredded red cabbage

2 red bell peppers, julienned (2 cups)

2 zucchini, sliced (4 cups)

2 large carrots, julienned (2 cups)

4 ounces radishes, sliced (1 cup)

Variations:

LIME-CABBAGE

lime zest + lime juice + cilantro + red cabbage + red bell pepper

LEMON-ZUCCHINI

lemon zest + lemon juice + chives + zucchini +radishes