Greek Veggie Wraps – Even though I stay-at-home with Jack now instead of teaching, I still find myself scrambling for lunch ideas that aren’t a sandwich. James often takes leftovers to work with him so that is usually not option for me.
I almost always end up eating a sandwich but that gets boring so quickly. I was browsing through lunch ideas that I’d pinned over time and came across this wrap. I had major grocery shopping to do so I added them to my menu for the week and picked up what I need to make them happen.
These will definitely change up a boring lunch routine in a hurry as they are packed with bright flavors that made me actually want to eat lunch. I love anything that is Greek inspired but the options are really and truly endless. I love that this is a meatless meal but is hearty enough to keep this pregnant lady full for a long time. 🙂 Definitely a great addition to your lunch repertoire.
Greek Veggie Wraps
- 10-inch wraps or tortillas Hummus – favorite flavor, store bought or homemade
- Cooked couscous
- Baby spinach leaves
- Quartered cherry or grape tomatoes
- Julienned carrots
- Chopped banana peppers
- Quartered Kalamata olives
- Crumbled feta cheese
- Balsamic vinegar
- Extra virgin olive oil
- Salt and pepper, to taste
Only make as many wraps as will be eaten within a few hours.1. Lay a wrap/tortilla out and spread with a thin layer of hummus. Top with couscous, spinach, tomatoes, carrots, banana peppers, olives, and feta. Drizzle with a small amount of balsamic vinegar and olive oil. Season with salt and pepper to taste. Fold wrap in preferred style and enjoy.
very slightly adapted from Annie’s Eats