Ingredients:

1 C. Broccoli
1/2 C. Cauliflower (optional)
2 T. Carrot, finely grated
2 T. Red Cabbage, finely grated
2 T. Yellow Squash, finely grated
1/4 C. Barbequed Onions (optional, recipe follows)
1 Whole wheat tortilla, chapati or pita
1 T. Mayonnaise
3 Thin Dill Pickle slivers
1/2 C. Lettuce, finely shredded
1/2 C. Alfalfa Sprouts
2 Slices Avocado (optional)
Dash of Sea Salt , Spike or salt-free seasoning (optional)

Veggie prep:
Cut broccoli into lengths, break cauliflower into tiny florets. Steam for 5 min, or until tender. Combine carrot, cabbage and squash, mix thoroughly.

Assembly:
If using a pita - heat in the oven a few minutes to soften and slit open to form pocket - combine all other ingredients and stuff into pita. Otherwise, in a dry skillet, heat the chapati or tortilla, turning from one side to the other, until soft but NOT crisp. Place on a large sheet of plastic wrap. Spread with the mayo. Add a line of broccoli down the center, crumble cauliflower and place atop the broccoli. Add a line of pickle, a line of grated veggies and a line of onions. Top with lettuce, sprouts and avocado. Sprinkle seasoning on veggies, then roll tightly. Wrap in the plastic wrap until ready to serve.
(Will keep 2-3 in fridge)

Barbequed Onions:

2 T. Safflower Oil
1 Small white onion, sliced
1/2 T. Hain or Robbie's Barbeque Sauce

Preparation:
Heat the oil in a small skillet, add onion. Saute until onion begins to soften, add barbeque sauce and continue sauteing, stirring frequently, until the onion is thoroughly wilted.
Makes enough for 3-4 Goodwiches - leftovers are also great in soups.

Just to state the obvious, "C." is a cup and "T." is a tablespoon.

I'd never really read the recipes before! I'm gonna have one of these for sure!

Now get some sleep, what are you doing up so late?!