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Greek Salad Wraps
Greek Salad Wraps
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From: EatingWell.com, April 2018
Zesty Greek salad packed with tomatoes, cucumber and olives—plus chickpeas for a protein punch—gets tucked into a whole-wheat wrap for a healthy vegan lunch that's easy to pack for work. It's so flavorful and satisfying, you won't miss the feta!
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- ⅓ cup red-wine vinegar
- ¼ cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh oregano
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 8 cups chopped romaine lettuce
- 1 (15 ounce) can reduced-sodium chickpeas, rinsed
- 1 medium cucumber, halved and sliced (1½ cups)
- 1 cup halved cherry or grape tomatoes
- ¼ cup sliced pitted Kalamata olives
- ¼ cup slivered red onion
- 6 8- or 9-inch whole-wheat wraps
Preparation
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Prep
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Ready In
- Whisk vinegar, oil, oregano, salt and pepper in a large bowl. Add romaine, chickpeas, cucumber, tomatoes, olives and onion; toss to coat. Place about 1½ cups of the salad on each wrap and roll into a wrap sandwich.
- Serving size: 1 wrap with 1½ cups salad
- Per serving: 333 calories; 14 g fat(2 g sat); 7 g fiber; 42 g carbohydrates; 9 g protein; 152 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 5,724 IU vitamin A; 7 mg vitamin C; 181 mg calcium; 4 mg iron; 568 mg sodium; 446 mg potassium
- Nutrition Bonus: Vitamin A (114% daily value), Folate (38% dv), Iron (22% dv)
- Carbohydrate Servings: 3
- Exchanges: 2½ starch, 2 fat, 1 vegetable, ½ lean protein
