Mediterranean Salad Wraps

July 30, 2013

Serves: 4
Prep: 10min
Cook: 0min
Total: 20min


  • 1/2 C green olive tapenade (MUFA)
  • 2 tbsp freshly squeezed lemon juice (about 1 lemon)
  • 4 C salad greens (4 oz)
  • 1/2 C canned no-salt-added chickpeas, rinsed and drained
  • 1/2 C drained and sliced jarred roasted red peppers (blotted dry)
  • 1/4 med seedless cucumber, halved and thinly sliced (1/2 c)
  • 1/2 sm red or sweet onion, thinly sliced (1/4 c)
  • 2 oz crumbled goat cheese
  • 4 whole-wheat wraps or tortillas (8" diameter)

1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.


2. Warm wraps or tortillas per package directions. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.

Nutritional Facts per serving Calories 296.7 cal
Fat 11.8 g
Saturated Fat 3.6 g
Cholesterol 11.2 mg
Sodium 684.1 mg
Carbohydrates 37.1 g
Total Sugars 4.8 g
Dietary Fiber 6 g
Protein 10.7 g

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