Greek Veggie Wrap

Greek Veggie Wrap

Serves: 1

OBJ: TCW be able to up her vegetable quota for the day by wrapping her veggies up for lunch

Ingredients:

1 tomato flavored tortilla wrap (I used Toufayan brand, but use what you can find!)

2 TBS spinach and artichoke hummus (I used Sabra brand, but again use what you can find or what you prefer!)

½ C baby spinach and baby arugula (cleaned)

½ C romaine lettuce (cleaned)

2 small mushrooms, cleaned and sliced thin

3 thin slices tomato, laid on paper towel to drain a little

1 thin slice red onion

3 TBS crumbled Feta cheese

S & P salt and pepper

Procedures:

1. Lay out wrap on cutting board

2. Using a butter knife spread the hummus around center of wrap, leaving at least an inch around border

3. Spread all the lettuces on top of hummus

4. Place tomato slices on top of lettuces

5. Sprinkle with a pinch salt and pepper

6. Spread mushroom slices on top of tomatoes

7. Crumble the Feta on top of mushrooms

(What the wrap should resemble before wrapping)

8. Fold the sides in first, then wrap in a rolling motion

9. While cleaning up, place heavy plate on top of wrap to let “set”

10. Cut in ½ and enjoy or wrap in foil and refrigerate for up to a dayJ

*** This is a delicious and healthy wrap for those of you, like me, who are trying to save a buck and cut down on processed lunch meat. Feel free to throw in whatever vegetables you like or have to use up; chopped broccoli, cauliflower, or sliced zucchini would be fantastic in this wrap. What I thought of, after eating this unfortunately, was that a side of honey balsamic dressing (Ken’s Chef Reserve brand, it’s so great) to dip my wrap into would have been a nice touch. Oh well, next time! Hopefully, you’ll try and enjoy too!***