Greek Salad Wrap

By lindybug

Ingredients

• 1/4 cup extra virgin olive oil
• 3 Tbsp fresh lemon juice
• 1 Tbsp lemon zest
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 7 oz feta, crumbled
• 1 (9 oz) pkg frozen artichoke hearts, thawed, drained and finely chopped
• 2 plum tomatoes, chopped
• 2 Tbsp chopped, pitted kalamata olives
• 1/4 cup thinly sliced roasted red peppers (from a jar)
• 2 scallions, thinly sliced
• Salt and pepper
• 4 (8") low fat/low carb wraps or tortillas
• 4 cups chopped crisp romaine leaves

Preparation

Step 1

1. Whisk together oil, lemon juice, zest, oregano and red pepper flakes. Stir in feta, artichoke hearts, tomatoes, olives, peppers and scallions. Season with salt and pepper to taste.

2. Warm the wraps in a dry skillet over med heat, 1-2 min per side, or heat them in the microwave according to package directions.

3. Place 1 cup romaine in the middle of each wrap. Add a quarter of the sandwich filling and roll up tightly. Serve or wrap in plastic and refrigerate for up to 6 months.