Wednesday, July 10, 2013

Mediterranean Wraps

I enjoy simple summer meals that don't involve turning on an oven.  This recipe is not only simple and fast, but it tasted pretty darn good as well.

 4 soft tortillas or flat bread
Sun-dried tomato pesto
Field greens (lettuce)
1/4 seedless cucumber, diced
Grape or cherry tomatoes, sliced in half
Kalamata olives, sliced in half
Roasted red pepper strips (from a jar)
Feta cheese, crumbled

I used the following pesto recipe (Mirien's recipe) 

Spinach Pesto

3 cups of raw spinach, packed tight
1/2 cup raw walnuts
2 cloves garlic, chopped
1/2 cup olive oil
1/2 cup grated parmesan cheese
1/2 t. honey (balances any bitterness from the spinach)
juice from 1/2 lemon (optional)
fresh ground salt & pepper, to taste

In a food processor or blender, combine nuts, cheese, garlic & honey. Pulse until they make a paste. Add spinach, pulse a few times. Then slowly add olive oil until it’s a creamy consistency - but small chunks of spinach are fine. Lastly, add salt & pepper and lemon juice to taste. If desired, add a little fresh parsley or basil (or use dried) for more flavor.
Lay the tortilla or flat bread on a clean counter. Spread about a tablespoon of sun-dried tomato pesto over the surface of the bread, leaving about a 1/2-inch at the edges. Repeat with a tablespoon or two of the hummus. Top with a small handful of field greens, followed by an even layer of the cucumber, tomatoes, olives, roasted peppers and finally the feta cheese. Tightly roll the wrap and lightly press to secure. Carefully slice in half with a slightly diagonal cut. Repeat with the remaining bread and ingredients. Serve immediately.

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