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Greek Salad in a Wrap

Serves: 4 Prep Time: 20 minutes

An all-time favourite salad that you can eat with your hands.

Ingredients

  • 3 cups (750 mL) shredded romaine lettuce
  • 3/4 cup (175 mL) thinly sliced mini-cucumbers
  • 1/2 cup (125 mL) quartered grape tomatoes
  • 1/3 cup (75 mL) sliced, pitted kalamata olives
  • 3 tbsp (45 mL) chopped red onion
  • 1 1/2 tsp (7 mL) chopped fresh oregano
  • 2 tbsp (30 mL) BERTOLLI Extra Virgin Originale Olive Oil
  • 2 tbsp (30 mL) lemon juice
  • Salt and pepper, to taste
  • 1 pkg (185 g) PRÉSIDENT Spreadable Feta
  • 4 10-inch (25-cm) flour tortillas

Preparation

  1. In a bowl, combine lettuce, cucumbers, tomatoes, olives, onion and oregano. Whisk oil and lemon juice to blend and add to salad; toss to coat. Season with salt and pepper.
  2. Spread cheese equally on tortillas. Sprinkle salad equally in centre of each. Fold both side edges over filling and roll up tightly. Serve immediately.

  • 3 cups (750 mL) shredded romaine lettuce
  • 3/4 cup (175 mL) thinly sliced mini-cucumbers
  • 1/2 cup (125 mL) quartered grape tomatoes
  • 1/3 cup (75 mL) sliced, pitted kalamata olives
  • 3 tbsp (45 mL) chopped red onion
  • 1 1/2 tsp (7 mL) chopped fresh oregano
  • 2 tbsp (30 mL) BERTOLLI Extra Virgin Originale Olive Oil
  • 2 tbsp (30 mL) lemon juice
  • Salt and pepper, to taste
  • 1 pkg (185 g) PRÉSIDENT Spreadable Feta
  • 4 10-inch (25-cm) flour tortillas
  1. In a bowl, combine lettuce, cucumbers, tomatoes, olives, onion and oregano. Whisk oil and lemon juice to blend and add to salad; toss to coat. Season with salt and pepper.
  2. Spread cheese equally on tortillas. Sprinkle salad equally in centre of each. Fold both side edges over filling and roll up tightly. Serve immediately.