May is National Salad Month and what better way to celebrate than with a favorite salad – a Greek salad. I love the red onions, feta cheese, and black olives on a bed of greens. Yum. Sometimes though it’s nice to try a twist on a classic. One of my favorite modes of transportation for lots of veggies is a wrap! It’s a convenient way to take a fabulous salad on the go. In choosing a wrap, I look for whole grains and fiber. I chose to use the Flatout 100% Whole Wheat Flatbread for my Greek salad wraps.
To mix up this wrap a bit more, I decided to use chickpeas (garbanzo beans) as the protein source. I started with a bag of dry chickpeas, soaked them overnight, and then cooked them in a slow cooker covered with water for about 3 hours on high. Canned chickpeas could also be used to make this recipe even quicker and easier.
In addition to chickpeas, I filled the wraps with spinach, red onion, black olives, and feta cheese. Then to top off the wrap I made a simple Tzatziki: finely diced cucumber, fat-free plain greek yogurt, and garlic.
Since the wrap has lots of veggies, dairy from the feta cheese and yogurt, protein from the chickpeas, and whole grains from the wrap, all it needs is a side of fruit, like strawberries or grapes, for a well-balanced meal.
Hope you will enjoy this twist on a classic Greek salad!
Recipe: Makes 6 servings
1/3 cup cucumber, finely diced
6 oz plain fat-free Greek yogurt
1 clove garlic, minced
1 bag fresh baby spinach
1 ½ cups chickpeas, cooked (or 2 – 15oz cans, drained and rinsed)
1 small red onion, diced
7 oz can sliced black olives, drained and rinsed
¾ cup reduced-fat feta cheese, crumbled
1 package Flatout flatbread
Blog provided by: Maren Wolff, MS, RDN, LD