1 c. broccoli, thin cut florets & stalks & steamed
1/2 c. cauliflower, crumbled & steamed
2 tbsp. carrots, grated
2 tbsp. red cabbage, grated
2 tbsp. yellow squash, grated
1/4 c. BBQ'd onions (see below)
1 whole wheat tortilla, chapati or pita
1 tbsp. mayonnaise
3 thin slivers dill pickle
1/2 c. lettuce, shredded
1/2 c. alfalfa sprouts
Dash of sea-salt, Spike or salt-free seasoning
2 slices avocado (optional - high fat!)

BBQ'D ONIONS:

2 tsp. safflower oil (or less)
1 sm. white onion, sliced
1/2 tsp. BBQ sauce

Saute onion in oil until it begins to soften. Add BBQ sauce and saute until tender.

ASSEMBLE GOODWICH: In hot dry skillet, heat tortilla or chapati, turning from one side to the other until soft but not crisp. Place on large sheet of plastic wrap. (If using pita, heat in oven for a few minutes to soften it, cut a sliver from top and open easily. Combine all other ingredients and stuff.) Spread tortilla or chapati with mayonnaise. Add broccoli in a line down center. Add cauliflower then pickle, grated vegetables and a line of BBQ'd onions. Top with lettuce, sprouts and avocado. Sprinkle with seasonings. Roll, crepe style around vegetables. Wrap tightly until ready to serve. This will keep 2 to 3 days in the refrigerator.