Tuesday, August 14, 2012
Aside from quinoa, these greek veggie wraps are the single best food find I've had in a very long time. They make perfect lunches. They make for scrumptious, easy, light dinner fare. We've basically made these every week or two for the past two months.
Shame on me for not sharing them with you sooner.
Now, I'm not big on hummus, but I have to say, it makes a great condiment on these wraps. And healthy, too. Add that to couscous, baby spinach, tomatoes, shredded carrots, feta (if you so choose) and balsamic vinegar (or dressing--we've been using balsamic vinaigrette because it's convenient)... you've got yourself a hell of a wrap.
I'll quit there because it's actually been a couple of weeks since we've made these, so my mouth is watering.
Greek Veggie Wraps
(Source: Annie's Eats)
- 10-inch wraps or tortillas
- Cooked couscous
- Baby spinach leaves
- Diced fresh tomatoes (or halved grape tomatoes)
- Julienned or shredded carrots
- Chopped banana peppers
- Crumbled feta cheese
- Balsamic vinegar dressing (store-bought, or make your own)
1. 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.
2. Roll up your wrap, burrito style. Cut in half and serve, or store in airtight container for 4-6 hours (until lunchtime, yum!).