Ingredients

• 1 cup cherry tomatoes, cut in half
• 1 cup shredded kale or bok choy
• 1 zucchini, chopped
• 1 cup broccoli florets
• 1/2 cup chopped green onions
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 tablespoon chopped Kalamata olives
• 3 tablespoons red wine vinegar
• 1 clove garlic, crushed
• 1 tablespoon chopped fresh parsley
• 1/2 tablespoon chopped fresh cilantro
• 6 to 8 whole wheat or corn tortillas
• Hot sauce (optional)

Instructions

1. Place the vegetables and beans in a large bowl. Sprinkle the olives over the vegetables. Combine the vinegar, garlic, parsley, and cilantro in a small bowl. Pour over the vegetables and toss to mix.
2. Cover and chill for at least 1 hour before serving. To serve, place a line of the vegetable mixture down the center of a tortilla. Drizzle with hot sauce, if desired, roll up, and enjoy.