Summer Mediterranean Veggie Wrap

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


  1. For the tzatziki sauce, combine the yogurt, cucumber, dill or chives, and garlic in a small bowl. Add salt and pepper to taste.
  2. 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.
  3. Starting with that end, roll the tortilla away from you. Cut in the center and add toothpicks to keep in place if necessary.

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