Recipe Image

Greek Salad Wraps

  • 30 m
  • 30 m
Carolyn Casner
“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!”

Ingredients

    • 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

Directions

  • 1 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.
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