Simple, homemade recipes.


Greek wrap

10 minutes | Serves 2

During the first trimester of my pregnancy with Oliver, I couldn’t stomach anything fresh. I theorized that I only craved cooked foods since my body knew that they were sterilized. Finally I was able to trick myself into eating this salad since it was wrapped in bread. It has remained a staple in my diet ever since. These wraps make a perfect balanced lunch.

2 tablespoons olive oil
Juice of 1/2 lemon
1/4 teaspoon diced shallots
1/2 bag of mixed greens
1 cup halved cherry tomatoes
1/4 cup halved kalamata olives
1/4 cup of crumbled feta
1 small cucumber
1/2 teaspoon salt
1/4 teaspoon pepper
2 wraps of your choosing
2 tablespoons hummus

Combine olive oil, lemon juice, and shallots in a small dish and wisk together. Set vinigerette aside. In a large salad bowl combine greens, tomatoes, olives, feta, and cucumber. Dress with vinegerette and add salt and pepper. Place wraps on individual plates and spread 1 tablespoon of hummus on each. Add salad to each wrap and roll. Enjoy.

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