I love this sandwich. It's really healthy except for the mayo and barbecued sauce. It is very filling and these sandwiches can be made up and wrapped in plastic wrap and kept in the frig and they are wonderful the next day. You can put them in whole wheat pita bread or use whole wheat tortillas. I got this recipe probably 20 years ago from Fit for Life Cookbook. When I first saw the recipe, I thought there is no way that can be good with that conglomeration of vegetables but let me tell you it is wonderful and all my children love it as well. You'll love every bite as it runs over your hands and down your arm. :)
1 cup broccoli
1/2 cup cauliflower (optional)
2-3 tablespoons carrots, finely grated
2-3 tablespoons red cabbage, finely grated
2 tablespoons yellow squash, finely grated
1/4 c. barbecued onions (recipe below)
1 whole wheat pita or tortilla
1 tablespoon mayo
3 thin slivers of dill pickle
1/2 cup lettuce, finely chopped
1/2 cup of alfalfa sprouts
2-3 slices of avocado
Cut broccoli into thin lengths, using only florets and upper stalk. Break cauliflower into florets. Place in a steamer until crisp tender. Combine carrots, cabbage and squash and mix well.
Warm pita in oven (or tortilla on a hot skillet) a few minutes until soft. Spread inside of pita or tortilla with mayonnaise. Place a line of broccoli inside pita or in middle of tortilla. Beside that, place a line of cauliflower, then pickle, then grated veggies, the barbecued onion. Top with lettuce, sprouts and avocado. Sprinkle with salt and pepper to taste.
In the pictures, you will see that I didn't have cauliflower or sprouts or lettuce the day I made these but they were still yummy.
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