I think I’ve said before how much I freaking love the blog Annie’s Eats. The woman is seriously an inspiration.
Resident Doctor?
Check!
Mother of two?
Check!
Chef extraordinaire?
Check!
Incredible Food Photographer?
Check!
Popular Blogger?
Check!
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.
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| Spread tortilla with hummus and top with quinoa. |
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| Next layer spinach and carrots. |
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| Finish with tomatoes, feta, pepper rings and a drizzle of the vinaigrette. Then roll up and enjoy! |
