Greek Salad Wrap



1 tablespoon lemon juice

1 clove garlic, minced, or 1/8 teaspoon garlic powder

1 tablespoon parmesan cheese

1/2 tablespoon fresh oregano leaves, coarsely chopped, or 1/2 teaspoon oregano, dried and crumbled

2 tablespoons olive or vegetable oil 


8 tortillas (8-inch size), whole wheat

2 cups Romaine lettuce, chopped

2 ripe tomatoes, chopped

2 cucumbers, peeled and chopped

12 black olives, pitted and sliced (optional)

1 small onion, chopped (optional)

1/4 pound Feta cheese, crumbled


To make the dressing: 

  1. Add lemon juice, garlic, parmesan cheese, and oregano to a bowl.
  2. Gradually add oil until well blended. 

To make the salad: 

  1. Wash and prepare vegetables and oregano (if using fresh).
  2. Toss all ingredients together with dressing.
  3. Steam tortillas by placing them on a plate in the microwave for a few seconds.
  4. Place 3/4 cup of salad filling in the center of the tortilla wrap.
  5. Fold right and left sides of the wrap into the center.
  6. Roll tortilla towards the top of the wrap until filling is fully enclosed.
  7. Cut in half diagonally and enjoy.
  8. Serve soon after preparing.
Nutrition Facts: 

Serving size: 1 tortilla with about 3/4 cup filling

Calories: 220

Fruits and Vegetables: 3/4 cup

Fat: 10 g

Fiber: 4 g

Sodium: 540 mg


This material was developed by the UMass Extension Nutrition Education Program.

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