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.
Greek Salad Wraps with Hummus
- 1 cup chickpeas drained, rinsed and lightly mashed
- 12 grape tomatoes halved
- 8 pitted kalamata olives sliced
- 1/2 red onion diced (you could also use pickled red onions)
- 1/4 cup feta cheese or vegan feta
- 4 cups chopped lettuce
- 4 tablespoons hummus
- 4 large torillas gluten free
- 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.