This recipe is a perfect example of how different flavor profiles can collide to create an eclectic and tasty bite—one I would be happy to eat four out of five days a week in my lunchbox!
Summer Vegetable Wraps
Serves 4 large wraps/servings
4 large pitas, thin style
¾ cup hummus (try my beet hummus)
1 cup mixed greens
1 red pepper, about 1 cup sliced in thin strips
1 tomato, about 1 cup sliced in thin strips
1 small cucumber, about 1 cup seeded, peeled and sliced in thin strips
¼ cup pickled pepperoncini peppers (from a jar) or olives
¼ cup sunflower seeds, salted
1 tablespoon za’atar seasoning
½ cup greek dressing (see below)
Place pitas on a large work surface and spread about 3 tablespoons hummus on the inside of each pita bread from top to bottom.
Over the hummus layer, evenly spread mixed greens, pepper, tomato, cucumber, pepperoncini, sunflower seeds & za’atar.
Pour 2 tablespoons of the greek dressing over the top, roll bread tightly and cut in the center to serve.
Greek Style Dressing
Makes 1 cup of dressing
½ cup feta cheese
¼ cup red wine vinegar
1 tablespoon dried oregano
¼ teaspoon red pepper flakes (more if you like spice)
½ teaspoon salt
½ teaspoon pepper
½ cup olive oil
In a high speed blender or food processor combine feta, vinegar, oregano, red pepper flakes, salt and pepper for a few seconds on high speed. Slowly add olive oil while the machine is running.
Place in a jar and serve over wrap filling or a salad for a simple, healthy, and flavor-packed lunch.
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