|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 12g||44%|
|Total Sugars 11g|
|Vitamin C 9mg||43%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The fresh flavors and ingredients of Greek cuisine are ideal for filling a tortilla and making it into a vegetarian sandwich wrap. Feta cheese and kalamata olives, paired with tomatoes, cucumbers, red onion, and yellow squash, make for a tasty lunch or snack. The mixture of balsamic vinegar, fresh parsley, garlic, and olive oil season the vegetables and add a tangy dressing that is the perfect foil for the salty cheese and olives.
The recipe calls for whole-wheat tortillas, but if you prefer white or another type of wrap feel free to swap out. You can also add other vegetables and herbs, as well as grilled chicken if you don't need the sandwich to be vegetarian.
For the Dressing:
2 tablespoons balsamic vinegar
1 tablespoon fresh parsley, chopped
1 clove garlic, minced
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Wrap:
16 cherry tomatoes, more or less, sliced in half
10 Kalamata olives, pitted and sliced
1/2 medium red onion, sliced thin
1 small yellow squash, sliced
1 cucumber, diced
3/4 cup feta cheese, crumbled
4 (10-inch) whole wheat tortillas
Gather the ingredients.
In a small bowl or measuring cup, whisk together the ingredients for the dressing.
In a medium bowl, combine all of the vegetables.
Add the dressing to the vegetables and toss to combine.
Let stand for 20 minutes, stirring occasionally.
Drain off any excess dressing so the wrap doesn't get soggy.
Add the feta to the vegetable mixture and toss to distribute.
Divide the salad evenly among the tortillas, arranging each portion in a line horizontally about 1/3 of the way up from the bottom edge of the wrap.
Fold in the sides so there is an inch or two of filling showing.
Bring up the bottom of the wrap so that it covers the filling. Make sure to keep the sides of the tortilla in place.
Roll the tortilla upwards, continuing to pull the bottom flap taught over the salad.
Roll as many times as needed to secure the wrap.
Wrap Folding Tips
- Make sure to use a large tortilla—probably bigger than you think you need. In order for the wrap to be nice and neat, you need a large surface area.
- Do not place too much filling in each tortilla or the wrap won't fold properly, the filling will escape, or the tortilla will tear.
- If you would like one end of the wrap to be open, only fold one side over the filling. Then bring the bottom of the wrap up over the salad and begin rolling.