Mediterranean Garden Wraps

Photo: Annabelle Breakey; Styling:Randy Mon
Time: 30 minutes. Here's a simple yet satisfying way to get more vegetables into your day. Feel free to experiment, changing up the vegetables you use based on what's in season, as well as the bread. Tortillas make good wraps, and the fillings are excellent in pita bread.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 357
Caloriesfromfat 18 %
Protein 15 g
Fat 7.2 g
Satfat 4.7 g
Carbohydrate 59 g
Fiber 5.8 g
Sodium 526 mg
Cholesterol 10 mg

Ingredients

1 cup Greek yogurt
1 tablespoon chopped fresh mint
1 tablespoon chopped chives
1 tablespoon chopped cilantro
1/2 teaspoon kosher salt
1 1/2 cups shredded carrots
1 1/2 cups sliced cucumber
1/2 cup sliced red onion
1/2 cup cooked peas
4 sheets lavash*
2 tomatoes, halved and thinly sliced

Preparation

1. In a small bowl, combine yogurt, herbs, and salt; set aside. In a medium bowl, combine carrots, cucumber, red onion, and cooked peas.

2. Lay 1 sheet lavash on a work surface with a long edge parallel to the table. Spoon about 1/4 of yogurt mixture lengthwise down the center of lavash. Lay 1/4 of tomatoes over yogurt, then arrange about 1/4 of carrot mixture over tomatoes. Fold 1 side of lavash over vegetables and roll up to meet other side. Secure with a few toothpicks, then cut in half. Repeat with remaining lavash and fillings.

*Soft Mediterranean flatbread, available at well-stocked grocery stores.

Note: Nutritional analysis is per serving.

Note:

Rafael Diaz, Monterrey, Mexico,

April 2009