Let’s Do Lunch: Greek Veggie Wraps

Let’s Do Lunch: Greek Veggie Wraps

Yield: 4 servings

Ingredients

For the dressing:
3 tbsp. balsamic vinegar
5 tbsp. extra virgin olive oil
Salt and pepper, to taste
To assemble:
4 (10-inch) wraps or tortillas
Hummus
Cooked whole wheat couscous
Baby spinach leaves
Diced fresh tomatoes (or halved grape tomatoes)
Julienned or shredded carrots
Chopped banana peppers
Crumbled feta cheese

Directions

·        To make the dressing, combine the balsamic vinegar and olive oil in a jar or squeeze bottle with a closed lid.  Shake well to combine.  Season to taste with salt and pepper and if necessary, adjust amounts of oil and vinegar to your liking.

Lay a wrap out on a work surface and spread with a thin layer of hummus.  Top with a handful or two of couscous.  Add a small mound of baby spinach leaves, a handful of diced tomatoes and a handful of carrots.
Top with a handful of the banana peppers, a sprinkling of the feta and a drizzle of the balsamic vinaigrette.
Fold the bottom edge of the wrap up.
Fold the sides of the wrap inward, and then roll the wrap up tightly to enclose all the fillings, burrito-style.  (This may take a couple of tries but even the less than perfect wraps still taste good.)  Store airtight and serve within 4-6 hours.