GREEK SALAD PITA WRAP

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Greek Salad Pita Wrap image

Thinly sliced cucumbers lend crunch to these portable wraps. Salty olives and feta, used in moderation, keep the classic salad tasty but healthy.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 10

1/2 cup reduced-fat (2 percent) plain Greek yogurt
1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice
1/4 teaspoon finely grated garlic
4 whole-wheat pitas
2 small cucumbers, very thinly sliced crosswise
1 cup grape tomatoes, halved
1/2 small red onion, thinly sliced
3 ounces reduced-fat feta cheese, crumbled (3/4 cups)
1/3 cup pitted Kalamata olives, coarsely chopped
1/3 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 375 degrees. Stir together yogurt, lemon zest, and garlic. Arrange pitas on a baking sheet; bake until warmed and pliable, about 3 minutes.
  • Toss together lemon juice, cucumbers, tomatoes, onion, feta, olives, and parsley. Divide yogurt mixture among pitas, and spread. Divide salad mixture among pitas; roll to close. Wrap in parchment to secure.

Nutrition Facts : Calories 282 g, Cholesterol 8 g, Fiber 3 g, Protein 15 g, SaturatedFat 3 g, Sodium 644 g

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