Greek Veggie Wraps
I think I’ve said before how much I freaking love the blog Annie’s Eats. The woman is seriously an inspiration.
Mother of two?
Incredible Food Photographer?
So yeah. She pretty much rocks my socks off and I think you should check out her blog STAT!
I’ve made a bunch of Annie’s stuff like this and her incredible chocolate chip cookie dough cupcakes (which I shamefully have not blogged the recipe for yet!). Here’s a reminder of how yummy they were:
Just now when I was looking at my Recipes tab I realized how many things I’ve made and photographed but not posted! I need to get on that….
Ok, so back to the recipe at hand. Annie posted these as a good lunch meal since she’s trying to bring lunch to work more often, but I made them for dinner and thought they were totally filling enough for an end of the day meal.
On Saturday afternoon my mom, Grace and I had a picnic at the park and I made up a couple of these wraps for lunch. They were a big hit! Thanks mom for always gushing over my cooking :)
Without further ado….
Greek Veggie Wraps
Slightly Adapted From Annie’s Eats
- 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 (store bought is fine, but I love making my own...recipe to come!)
- Cooked quinoa (pronounced keen-wah...you can read more about it here)
- Baby spinach leaves
- Diced fresh tomatoes (or halved grape tomatoes)
- Julienned or shredded carrots
- Chopped banana peppers
- Crumbled feta cheese
- 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.
|Spread tortilla with hummus and top with quinoa.|
|Next layer spinach and carrots.|
|Finish with tomatoes, feta, pepper rings and a drizzle of the vinaigrette. Then roll up and enjoy!|