Greek Vegetable Wrap

Name: Greek Vegetable Wrap
Ingredients: 1 tablespoon fresh lemon juice; 2 tablespoons coarsely grated parmesan cheese; 2 teaspoons chopped fresh mint leaves; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 -2 cucumber, peeled and diced; 1 large ripe tomatoes, coarsely chopped; 12 cup chopped vidalia onion; 10 kalamata olives, halved and pitted; 2 cups shredded romaine lettuce, preferably hearts; 13 cup crumbled feta cheese; salt & fresh ground pepper; 2 large burrito size flour tortillas (warmed)

13 ingredients

8 steps

Ingredients

1 tablespoon fresh lemon juice
2 tablespoons coarsely grated parmesan cheese
2 teaspoons chopped fresh mint leaves
2 cloves garlic, minced
2 tablespoons olive oil
1 -2 cucumber, peeled and diced
1 large ripe tomatoes, coarsely chopped
12 cup chopped vidalia onion
10 kalamata olives, halved and pitted
2 cups shredded romaine lettuce, preferably hearts
13 cup crumbled feta cheese
salt & fresh ground pepper
2 large burrito size flour tortillas (warmed)

Directions

1

In a large bowl, add the lemon juice, parmesan cheese, mint, and garlic; stir to combine.
2

Add the olive oil; whisk to combine.
3

Add the cucumber, tomato, onion, and olives; toss to combine.
4

Add the romaine lettuce and feta cheese; toss to combine.
5

Season with salt and pepper to taste.
6

Spoon half of the salad mixture onto the lower third of each tortilla; make sure the filling does not reach the edge of the tortilla.
7

Wrap up burrito style (fold in the two sides of the tortilla and roll-up the tortilla away from you).
8

Cut in half on the bias and serve immediately.