Mediterranean Veggie Wrap

Published 01/09 2014 06:01PM

Updated 01/09 2014 06:04PM


4 cups mixed baby greens
12 large cucumber, halved lengthwise and sliced (1 cup)
1 cup chopped tomato
`1/2 cup thinly sliced red onion
¼ cup crumbled feta cheese
2 tablespoons sliced mild banana peppers
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 clove garlic, minced
¼ teaspoon black pepper
4 8-inch multigrain tortilla shells
2/3 cup Homemade Hummus

1. In a large bowl combine greens, cucumber, tomato, redonion, feta cheese and banana peppers. Ina small bowl whisk together vinegar, olive oil, garlic, and black pepper. Pour dressing mixture over greens mixture. Toss to combine.

2. Spread each wrap with 21/2 tablespoons Homemade Hummus (see below). Top each with ¼ of the dressed greens mixture. Roll up. Serve immediately.


Soak ½ pound dried garbanzo beans in water overnight. Cover with water 2 inches above beans and cook until beans are tender. Drain, and chill for 2 hours.

With the motor running, drop 2 tablespoons chopped garlic through the feed tube of a food processor fitted with a steel blade attachment; process until finely minced. Scrape down sides of bowl. Add garbanzo beans, 3 tablespoons lemon juice, 2-3 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon white pepper. Process until smooth, stopping to scrape down sides as necessary. Chill remaining hummus for up to 3 days and serve with vegetable dippers.

NUTRITION: 269 calories, 12 gms fat, 35 gms carbohydrates, 5 gms fiber, 16 gms protein, 574 mg sodium

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