Greek Veggie Wraps

I’m not really an avid dieter. Let’s just be up front about the fact that I love sweets, junk food, goodies, soda. You know these things about  me already. I don’t like changing my eating habits. I’m a junk food junkie and I’m pretty ok with it.

Until the time comes when I’m not ok with it. When I feel like I’m going to fall asleep at my desk because I’ve eaten too much crap. Or the time when I feel like I’m going to be sick because I’ve eaten a creme brulee and a giant handful of chips. Those times, I actually find my body craving something non-horrific. My mind wants to rebel against the fact that my body needs freshness. Vibrance. Vegetables. But after a while, I have to give in. I’ll give in just a little here and there, if I must. Starting with lunch.

I find that if I eat a big, fresh lunch that has vegetables and fruit instead of sugars and unpronounceable ingredients, I can actually power through the day. If I’m going to start giving in, it’s going to be at lunch time.

Wrap adapted from Annie’s Eats

Greek Veggie Wrap
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 sun-dried tomato wraps
  • 6 to 8 cherry tomatoes, chopped roughly
  • 6 to 8 Kalamata olives, chopped roughly
  • ½ small red onion, thinly sliced
  • Two handfuls of spinach leaves
  • 2 Tbsp. roasted garlic hummus
  • 2 Tbsp. feta cheese, crumbled
  1. Lay the tomato wraps on a clean, dry surface. Spread one tablespoon of hummus onto each wrap.
  2. Lay one handful of spinach leaves on top of the hummus. Layer on red onion, cherry tomatoes and olives. Sprinkle the crumbled feta on top of the wrap.
  3. Fold the bottom of the wrap up then fold the two sides in. Fold the top of the wrap down and secure with a toothpick if needed.


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