These are a nice light option for the day after the heavy seder feast, and the pesto and shredded veggies can be made ahead of time in case you don't feel like cooking anything else for the next eight days!
Note:The recipe for the matzah tortillas is in "My Kitchen".
3-6 Matzah Tortillas (for double layers)
1 cup Frozen Peas, thawed
1 cup Fresh Basil
1 cup Fresh Mint
1 cup Toasted Walnuts
Â¼-Â½ cup Extra Virgin Olive Oil
2 Garlic Cloves
0 Salt & Pepper
Â¼ cup Shredded Carrots
Â¼ cup Thinly Siced Red Bell Pepper
Â¼ cup Shredded Purple Cabbage
Put the peas, basil, mint, nuts, olive oil, garlic, and salt and pepper in the food processer, and blend until smooth and creamy.
Put about 1/3 cup pesto onto the middle of a tortilla, and spread down the middle. Then, place 1/4 cup of the veggies onto the tortilla.
Roll up and serve cold. Enjoy!