Greek Vegetable Wraps Recipes

GREEK VEGETABLE WRAPS

Greek Vegetable Wraps image

Get out the zucchini and feta to make these delicious Healthy Living Greek Vegetable Wraps. Serves four, deliciously!

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. lemon juice
3 cups mushroom slices
1 cup each zucchini strips, red pepper strips, halved red onion slices
4 flour tortillas (6 inch)
2 cups chopped romaine lettuce
1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese

Steps:

Mix dressing and lemon juice. Toss mushrooms, zucchini, red peppers and onions in large bowl. Add dressing mixture; mix lightly. Place in foil-lined 15x10x1-inch baking pan.
Bake at 400°F for 15 minutes, stirring after 10 minutes.
Cover tortillas with lettuce; top with vegetable mixture. Sprinkle with cheese. Roll up.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

GREEK VEGGIE WRAP (SOUTH BEACH DIET PHASE 2)

Greek Veggie Wrap (South Beach Diet Phase 2) image

Make and share this Greek Veggie Wrap (South Beach Diet Phase 2) recipe from Food.com.

Provided by Lizzie Rodriquez

Categories Greek

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cup crumbled reduced-fat feta cheese
1 small red onion, thinly sliced
1/4 cup pitted kalamata olive
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
salt
pepper
4 small whole wheat tortillas (6 inch)

Steps:

Combine all ingredients in large bowl with exception of tortillas.
Divide among 4 tortillas. Wrap burrito style.

Nutrition Facts : Calories 65.9, Fat 4.6, SaturatedFat 0.6, Sodium 70.3, Carbohydrate 5.9, Fiber 2.5, Sugar 2.6, Protein 1.5

GREEK VEGETABLE WRAP

Greek Vegetable Wrap image

Make and share this Greek Vegetable Wrap recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

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
1/2 cup chopped vidalia onion
10 kalamata olives, halved and pitted
2 cups shredded romaine lettuce, preferably hearts
1/3 cup crumbled feta cheese
salt & fresh ground pepper
2 large burrito size flour tortillas (warmed)

Steps:

In a large bowl, add the lemon juice, parmesan cheese, mint, and garlic; stir to combine.
Add the olive oil; whisk to combine.
Add the cucumber, tomato, onion, and olives; toss to combine.
Add the romaine lettuce and feta cheese; toss to combine.
Season with salt and pepper to taste.
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.
Wrap up burrito style (fold in the two sides of the tortilla and roll-up the tortilla away from you).
Cut in half on the bias and serve immediately.

Nutrition Facts : Calories 658.2, Fat 32, SaturatedFat 9.1, Cholesterol 26.6, Sodium 1285.6, Carbohydrate 77.5, Fiber 7.8, Sugar 10.6, Protein 18.1

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