Greek Arugula Salad Wrap


3 tablespoons crumbled feta cheese
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon olive oil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
½ tablespoon fresh basil
1/8 teaspoon salt
1 garlic clove, minced

1/4 teaspoon salt
1/4 teaspoon black pepper
8 (1/4-inch-thick) slices tomato, sliced in half
4 whole wheat flour tortillas or 8 slices sourdough bread
1 peeled cucumber, diagonally cut into 1/4-inch-thick slices
3 cups chopped arugula
1/2 cup vertically sliced red onion
2 tablespoons chopped pitted kalamata olives or California green ripe olives


Prepare the vinaigrette, combine the first 9 ingredients in a medium bowl, stirring with a whisk.

To prepare the wrap, combine 1/4 teaspoon salt and pepper in a small bowl. Place 4 tomato half slices on each tortilla, and sprinkle evenly with half of the salt mixture. Arrange the cucumber slices over the tomato slices; sprinkle evenly with remaining salt mixture. Add arugula, onion, and chopped olives to the vinaigrette; toss to coat. Arrange the arugula mixture evenly over the cucumber slices. Roll up tortilla and serve.

Yield: 4 wraps 240 calories; 7 grams fat

Barbra Crumpacker, RD, LD
WCTV 1801 Halstead Blvd. Tallahassee, FL 32309
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