Serves:Prep: 10minCook: 0minTotal: 20min
•1/2 C green olive tapenade (MUFA)
•2 tbsp freshly squeezed lemon juice (about 1 lemon)
•4 C salad greens (4 oz)
•1/2 C canned no-salt-added chickpeas, rinsed and drained
•1/2 C drained and sliced jarred roasted red peppers (blotted dry)
•1/4 med seedless cucumber, halved and thinly sliced (1/2 c)
•1/2 sm red or sweet onion, thinly sliced (1/4 c)
•2 oz crumbled goat cheese
•4 whole-wheat wraps or tortillas (8" diameter)
1.Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
2.Warm wraps or tortillas per package directions. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
Nutritional Factsper serving
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