Happy Memorial Day!
I love summer family holidays, especially the many delightful dishes that always accompany them. My mom recently made this fantastic rendition of tzatziki sauce, a Greek yogurt-cucumber relish with a little lemon and garlic that yields the best texture a summer sandwich dish could ask for. So I threw it, along with some fresh veggies, on a whole wheat wrap for a new twist on a light lunch.
As you can see, I used a combination of chopped spinach, cucumber, roma tomatoes, and avocado for my wrap but any combo of veggies will suffice. Regardless, I promise the end result will be a fantastically healthy lunch (or memorial day dinner) made easy.
Summer Mediterranean Veggie Wrap
Yield: 4 wraps
For the wrap:
8 roma tomatoes, chopped
1/4 cup chopped spinach
3 tablespoons chopped avocado
4 whole wheat flour tortillas
For the sauce:
1/4 cup Greek yogurt
2 tablespoons chopped cucumber
3/4 teaspoon finely chopped dill or chives
1/4 teaspoon minced garlic
salt and pepper, to taste
- For the tzatziki sauce, combine the yogurt, cucumber, dill or chives, and garlic in a small bowl. Add salt and pepper to taste.
- Spread 1 tablespoon of sauce on each tortilla. Evenly divide remaining vegetables between tortillas and place on the side of the tortilla closest to you.
- Starting with that end, roll the tortilla away from you. Cut in the center and add toothpicks to keep in place if necessary.