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Greek Salad Wraps

Published by Today's Parent on 7/1/2007
These delicious veggie wraps can be prepared a few hours ahead of time and wrapped in plastic for tidy transport. You can add diced cooked chicken or tuna to the filling if you like, but we think they're perfect just the way they are.
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Ingredients

  • 1 cup (250 mL) coarsely chopped romaine lettuce
  • ½ cup (125 mL ) crumbled feta cheese
  • ½ cup (125 mL) diced fresh tomato
  • ½ seedless cucumber, cut into ¼-inch (.5 cm) dice
  • ½ medium red pepper, cut into ¼-inch (.5 cm) dice
  • ¼ cup (50 mL) brine-cured black olives, pitted and halved
  • ¼ cup (50 mL) diced red onion (optional)
  • ¼ tsp (1 mL) dried oregano, crumbled
  • 4 10 inch (25 cm) large flour tortillas
  • 3 tbsp (45 mL) mayonnaise
  • salt and black pepper to taste

Directions

  1. In a mixing bowl, toss together the romaine, feta cheese, tomato, cucumber, red pepper, olives and red onion. Sprinkle with the oregano and toss again just to mix.
  2. Working with one tortilla at a time, spread with a thin layer of mayonnaise and sprinkle lightly with salt and pepper. Place one quarter of the Greek salad mixture in the middle of the tortilla, fold in the top and bottom, then roll tightly to enclose the filling. Wrap with plastic wrap. Repeat with the remaining tortillas and filling.
  3. Refrigerate wraps until ready to serve. Or pack into a cooler (with an ice pack) and transport to your picnic spot. Cut each wrap in half crosswise to serve - easier for little hands to hold and eat.

Sorry, there is no nutrition information available for this recipe.

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