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Greek salad wraps

Greek salad wraps

A star rating of 4.5 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Ready in 10 minutes
  • Easy
  • Serves 2

Great for on-the-go summer lunches and suppers

  • Easily doubled
  • Easily halved
Nutrition:
NutrientUnit
kcal297
fat18g
saturates5g
carbs25g
sugars0g
fibre3g
protein10g
salt2.08g
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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 hummus

Method

  • STEP 1

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

  • STEP 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.

  • STEP 3

    Make a row of tomato, cucumber, feta and olives down the centre of each warm tortilla. Now spread the hummus 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.

Recipe from Good Food magazine, August 2003

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A star rating of 4.5 out of 5.14 ratings
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