Greek Salad Wraps

• 4 large flour tortillas
• 1 cucumber, diced
• 2 large tomatoes, diced
• 0.5 red onion, thinly sliced
• 1dl Kalamata olives, pitted and halved
• 2.5dl vegetarian feta cheese, crumbled
• 4.5dl mixed salad greens
• 30ml olive oil
• 15ml red wine vinegar
• 5ml dried oregano

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   In a small bowl, whisk together the olive oil, red wine vinegar, and dried oregano to make the dressing.

2. Mark step 2 done
   2

   In a large bowl, combine the cucumber, diced, large tomatoes, diced, red onion, thinly sliced, Kalamata olives, pitted and halved, and vegetarian feta cheese, crumbled.

3. Mark step 3 done
   3

   Pour the dressing over the vegetable mixture and toss gently to combine.

4. Mark step 4 done
   4

   Lay out the large flour tortillas on a clean work surface. Distribute the mixed salad greens evenly among the wraps.

5. Mark step 5 done
   5

   Spoon the dressed vegetable mixture over the mixed salad greens on each wrap.

6. Mark step 6 done
   6

   Fold the sides of each wrap inward, then roll them up tightly from the bottom.

7. Mark step 7 done
   7

   If packing for lunch, wrap each roll tightly in parchment paper or foil and store in a shallow refrigerated container within 120 min. They can be kept refrigerated safely for up to 1440 min.

Created with AI. Review the ingredients, quantities and steps before cooking.