Greek Salad Wraps

Greek Salad Wraps

Serves: 8

Fruits and Vegetables: ¾ cup per serving


2 cups romaine lettuce, chopped

12 black olives, pitted and sliced (optional)

2 ripe tomatoes, chopped

2 cucumbers, peeled and chopped

1 small onion, chopped (optional)

¼ pound Feta cheese, crumbled

8 tortillas, whole-wheat (8 inch)

Dressing Ingredients 

1 tablespoon fresh lemon juice

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

1 tablespoon Parmesan cheese

½ tablespoon fresh oregano leaves, coarsely chopped or ½ teaspoon dried

2 tablespoons vegetable or olive oil


  1. Wash and prepare vegetables and dressing.
  2. Toss vegetables together with dressing and cheese in a large bowl.
  3. Steam tortillas by placing them on a plate in the microwave for 5 seconds.
  4. Place ¾ cup of salad filling in the center of each tortilla.
  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. Repeat with remaining tortillas.
  7. Cut in diagonal half slices and serve.


  1. Add lemon juice, garlic, Parmesan cheese and oregano to a bowl.  Gradually pour in oil and whisk until well blended.

Nutrition Facts

Serving size (made without black olives and onion): 1 tortilla with about ¾ cup filling; Calories: 210; Carbohydrates: 24 g; Fiber: 1 g; Fat: 9 g; Saturated fat: 3.5 g; Sodium: 460 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see