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Greek salad wraps

Great for on-the-go summer lunches and suppers

  • Prep: 10 mins
    Ready in 10 minutes
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 297
  • Carbohydrates 25
  • Saturated Fat 5
  • Sugar 0
  • Protein 10
  • Fat 18
  • Fibre 3
  • Salt 2.08

Nutrition per serving

  • Calories 297
  • Carbohydrates 25
  • Saturated Fat 5
  • Sugar 0
  • Protein 10
  • Fat 18
  • Fibre 3
  • Salt 2.08

Ingredients

  • 1 large vine ripened tomato
  • 50cm piece of cucumber
  • 6 kalamata olives, optional
  • 2 very large soft tortilla wraps
  • 50g feta cheese
  • 2 heaped tbsp houmous

Method

  1. Roughly chop the tomato, cut the cucumber into sticks and split and stone the olives (if using).

  2. Now heat the tortillas. If you have gas, put each one for 10 seconds on a lit gas ring - you have to be a little bit brave - then turn it over quickly, using tongs, and heat the other side for another 8 seconds or so. The tortillas will be slightly charred in places, which adds a fantastic flavour. If you don't have gas, warm a pan to a medium heat before quickly tossing in your tortillas one at a time. You don't need to have any oil on the pan.

  3. Make a row of tomato, cucumber, feta and olives down the centre of each warm tortilla. Now spread the houmous around the top and sides of the tortilla. Fold in the sides to seal in the ingredients and roll up tightly to make a big cigar. Cut in half and eat with your fingers.

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