Vegan Greek Salad Lunch Wrap
A tasty vegan lunch wrap filled with Greek salad and a delicious Greek Salad Dressing.
- 1 large flour tortilla
- 2 tsp vegan mayo
- handful salad leaves
- 4 slices cucumber halved
- 4 cherry tomatoes halved
- 5 black pitted olives
- 25 g vegan feta, cubed
- 1 - 2 tsp Greek salad dressing
- pinch black pepper
Lay the flour tortilla on a flat surface and spread with mayo.
Add the salad leaves to the top half of the wrap, leaving a space around the edge and top with cucumber.
Add cherry tomatoes., black olives and cubes of feta.
Season with black pepper and drizzle 1 to 2 teaspoons of the dressing over the wrap filling.
Fold the sides of the tortilla partially over the salad filling, then fold the top of the tortilla firmly over the filling and tucked in sides and roll towards you, tucking in as you go.
Cut in half and serve.
- You can easily scale this recipe up to make more wraps.
- If you're making it for later, wrap firmly in kitchen foil, parchment paper or reusable sandwich wrap.
- This wrap is best eaten on the day it is made, but you can make it the night before and store it in the fridge until the next day.
Serving: 1gCalories: 377kcalCarbohydrates: 45gProtein: 11gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 11gCholesterol: 25mgSodium: 616mgFiber: 5gSugar: 9g