Greek Salad Wraps
Zesty Greek salad packed with tomatoes, cucumber and olives--plus chickpeas for a protein punch--gets tucked into a whole-wheat wrap for a healthy vegan lunch that's easy to pack for work. It's so flavorful and satisfying, you won't miss the feta!
Ingredients
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⅓ cup red-wine vinegar
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¼ cup extra-virgin olive oil
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2 tablespoons finely chopped fresh oregano
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¼ teaspoon salt
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¼ teaspoon ground pepper
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8 cups chopped romaine lettuce
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1 (15 ounce) can reduced-sodium chickpeas, rinsed
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1 medium cucumber, halved and sliced (1 1/2 cups)
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1 cup halved cherry or grape tomatoes
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¼ cup sliced pitted Kalamata olives
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¼ cup slivered red onion
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6 8- or 9-inch whole-wheat wraps
Description
- Whisk vinegar, oil, oregano, salt and pepper in a large bowl. Add romaine, chickpeas, cucumber, tomatoes, olives and onion; toss to coat. Place about 1 1/2 cups of the salad on each wrap and roll into a wrap sandwich.
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