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This Greek Salad Wrap Recipe Is Fresh, Filling, And Ready In 10 Minutes - Mashed
All the flavors of a classic Greek salad (think feta, crisp veggies, tangy dressing) come together in this no-cook portable meal that's ready in 10 minutes.
Rezept
Zubereitungszeit ca. 10 MinutenVorbereitung ca. 10 Minuten
Zutaten:
- 1 cup thinly sliced cucumber
- 1 cup chopped tomato
- ¾ cup thinly sliced green bell pepper
- ¼ cup thinly sliced red onion
- 4 ounces feta cheese, crumbled
- ½ cup Kalamata olives, halved
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 small clove garlic, crushed
- ½ teaspoon dried oregano
- 1 teaspoon Dijon mustard
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup hummus
- 4 (12-inch) flour tortillas
- 4 romaine lettuce leaves
Arbeitsschritte:
- To make the salad, place the cucumber, tomato, green bell pepper, red onion, feta, and Kalamata olives in a bowl.
- For the dressing, place the extra virgin olive oil, red wine vinegar, crushed garlic, oregano, Dijon mustard, salt, and black pepper in a small bowl or measuring cup and whisk to mix.
- Pour the dressing over the salad ingredients and toss to coat evenly. Taste and add more salt or black pepper if desired.
- Spread equal amounts of the hummus over each tortilla (¼ cup each), leaving a border around the edges.
- Place a romaine leaf horizontally on each tortilla, closer to the front end and leaving 1 to 2 inches of space on the sides. Break up the leaves if they are large, and flatten the stems for easier rolling.
- Spoon ¼ of the Greek salad over each romaine leaf, letting excess liquid drip off the salad before adding it.
- Roll up the wraps. Start by folding in the sides, and then start rolling from the front end closest to the filling. Finish with the seam side down.
- Cut the Greek salad wraps in half and serve.
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