Greek Wrap

Yield: 4 servings

Ingredients

• 4 (10 inch) wheat tortillas
• 3/4 cup crumbled feta cheese
• 16 cherry and/or yellow pear tomatoes, halved
• 10 black olives, halved
• 1/2 medium red onion, thinly sliced
• 1 small yellow squash, sliced
• 1 medium cucumber, peeled, seeded and diced
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh parsley
• 1 medium garlic clove, diced
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. In a medium bowl, combine all of the ingredients except for the tortillas.
2. Let stand for 20 minutes, stirring occasionally.
3. Drain off liquid and divide salad mixture among the tortillas. Fold bottom of tortilla partially over filling and then roll up.

Nutrition

Per serving: 267 calories, 9g protein, 31g carbohydrates, 4g fiber, 15g fat (5g saturated), 25mg cholesterol, 39mcg folate, 2mg iron, 748mg sodium

Attribution

Recipe and photo used with permission from: Wheat Foods Council