Wrap con insalata greca

Ingredienti

• 1 cup thinly sliced cucumber
• 1 cup chopped tomato
• 3/4 cup thinly sliced green bell pepper
• 1/4 cup thinly sliced red onion
• 4 ounces feta cheese, crumbled
• 1/2 cup Kalamata olives, halved
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 small clove garlic, crushed
• 1/2 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup hummus
• 4 (12-inch) flour tortillas
• 4 romaine lettuce leaves

Preparazione

1. 1

   To make the salad, place the cucumber, tomato, green bell pepper, red onion, feta, and Kalamata olives in a bowl.

2. 2

   For the dressing, place the extra virgin olive oil, red wine vinegar, crushed garlic, oregano, Dijon mustard, salt, and black pepper in a small bowl or measuring cup and whisk to mix.

3. 3

   Pour the dressing over the salad ingredients and toss to coat evenly. Taste and add more salt or black pepper if desired.

4. 4

   Spread equal amounts of the hummus over each tortilla (¼ cup each), leaving a border around the edges.

5. 5

   Place a romaine leaf horizontally on each tortilla, closer to the front end and leaving 1 to 2 inches of space on the sides. Break up the leaves if they are large, and flatten the stems for easier rolling.

6. 6

   Spoon ¼ of the Greek salad over each romaine leaf, letting excess liquid drip off the salad before adding it.

7. 7

   Roll up the wraps. Start by folding in the sides, and then start rolling from the front end closest to the filling. Finish with the seam side down.

8. 8

   Cut the Greek salad wraps in half and serve.