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    Home » Diet » Gluten Free Recipes

    Greek Salad Wraps with Hummus

    5 from 1 vote
    Posted April 24, 2014 (last updated August 15, 2017) by Wendy Polisi

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    These Greek Salad Wraps with Hummus make for a deliciously simple meal! Vegetarian and Gluten Free
    Greek Salad Wraps with Hummus - Vegetarian & Gluten Free - WendyPolisi.com Although I am not vegetarian any more, I still eat that way often.

    When I was nursing Skye this was near impossible, because she didn't tolerate beans (or soy) at all. It's kind of funny now, because black beans are her favorite food and she also likes hummus. (Thank goodness kids outgrow food sensitivities!) We did baby led weaning, and I am amazed by what she eats. Black beans, hummus, cucumbers, lettuce, carrots, avocado, sweet potatoes, eggs and cheese are among her favorite foods. Of course, the fact that she has 12 teeth at 12 months makes feeding her a lot easier!

    Her not dealing well with beans when she was tiny was so hard for me, because I actually prefer them to meat. I love how they make a simple salad wrap like this one a filling meal!

    greek-salad-wrap

    I like to enjoy this wrap for lunch and save the remaining lettuce mixture (and dressing) untossed. The next day I'll skip the tortilla and just have a side salad with my meal. Planning ahead like that and mixing things up helps me stay on track with healthy eating.

    Print Recipe
    5 from 1 vote

    Greek Salad Wraps with Hummus

    These Greek Salad Wraps with Hummus make for a deliciously simple meal! Vegetarian and Gluten Free, they are the perfect light lunch.
    Prep Time15 mins
    Total Time15 mins
    Course: Main
    Cuisine: Healthy
    Servings: 4
    Calories: 317kcal
    Author: Wendy Polisi

    Ingredients

    • 1 cup chickpeas drained, rinsed and lightly mashed
    • 12 grape tomatoes halved
    • 8 pitted kalamata olives sliced
    • ½ red onion diced (you could also use pickled red onions)
    • ¼ cup feta cheese or vegan feta
    • 4 cups chopped lettuce
    • 4 tablespoons hummus
    • 4 large torillas gluten free

    Red Wine Vinegar Dressing

    • ¼ cup red wine vinegar
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon extra virgin olive oil
    • 2 tablespoons water
    • 1 teaspoon chia seeds
    • 3 cloves garlic minced
    • 1 ½ tablespoons fresh oregano or 1 ½ teaspoons dried oregano
    • ¼ teaspoon salt

    Instructions

    • Make dressing by combining all ingredients in a blender.
    • Place chickpeas, tomatoes, olives, red onion, feta and romaine in a large bowl. Toss with dressing. Warm tortillas in a dry pan and spread 1 tablespoon of hummus on each. Top with salad mixture and roll up. Serve with additional dressing for dipping if desired.

    Notes

    Filling: Servings 4, Calories 146, Fat 5.3g, Carbohydrates 19g, Protein 6.3g, Cholesterol 8mg, Sodium 277mg, Fiber 4.4g, Sugars 3.4g Red Wine Vinegar Dressing: Servings 4, Calories 42, Fat 4g, Carbohydrates 2.4g, Protein .3g, Cholesterol 0mg, Fiber .8g, Sugars .6g

    Nutrition

    Calories: 317kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 454mg | Potassium: 428mg | Fiber: 7g | Sugar: 5g | Vitamin A: 890IU | Vitamin C: 12.7mg | Calcium: 138mg | Iron: 2.9mg

     

    Filed Under:

    Gluten Free RecipesSandwich RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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    1. Shannon Graham

      August 15, 2017 at 9:54 pm

      5 stars
      I recently got into hummus and would love to try it on a wrap.

      Reply

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