Greek Veggie Wrap

28 Jan

One whole tomato, diced and drained (quartered grape tomatoes work well, too)
One whole cucumber, peeled, sliced in half lengthwise, then quartered lengthwise, de-seeded, then chopped
12 black olives, sliced
1 red bell pepper, sliced, de-seeded, and diced
1/2 small red onion, diced
1 rib celery, diced
1 can artichoke hearts, drained and diced (optional)
3 tbsp olive oil
1 tbsp red wine vinegar (balsamic is also good)
1 tbsp oregano
1 tsp garlic powder
salt and pepper to taste

3 oz feta cheese, crumbled
lettuce of choice
Cucumber or ranch dressing

Mix all ingredients in a large bowl except feta, lettuce, and dressing.  Cover and chill for at least one hour before serving.  Wrap ingredients in a flour wrap, flour or corn tortilla**, flat bread, or pita bread.  Top with feta, lettuce and dressing (if desired).


Makes a bunch of servings.  It’s also great when tossed with shredded lettuce as a salad. It’s best when eaten within two days of making it.

**For gluten-free, use a corn tortilla.


4 Responses to “Greek Veggie Wrap”

  1. Kate April 7, 2008 at 4:54 pm #

    It looks fantastic!

    But 3 Tbsp. of olive oil? Yikes!

  2. dyskinesia July 29, 2008 at 8:40 pm #

    Well, 3 T isn’t bad if it makes a bunch of servings… I am *dying* to try this – and won’t have to fend anyone else off of it in my household. They prefer their meals to have once been breathing, sigh.


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