Greek Salad Wraps with Hummus

These Greek Salad Wraps with Hummus make for a deliciously simple meal! Vegetarian and Gluten Free
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!

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