Big Greek Vegetarian Burrito

Name: Big Greek Vegetarian Burrito
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 wrap-sized tortilla (I like the 10” wrap from Indian Life that Down To Earth carries); 2 Tbsp HUC ‘Ulu Hummus; 2 Tbsp crumbled feta cheese; 2 Tbsp kalamata olives, pitted and halved; 3-4 slices tomato; 2 thin slices red onion; 2 thin slices red onion; 1 sprig fresh dill, chopped; ¼ cup cucumber, sliced; ¼ each green bell pepper, sliced; ¼ tsp dried oregano; 1⁄8 tsp chili flakes; ½ cup (packed) arugula; ½ tsp red wine vinegar; 1 tsp extra-virgin olive oil; Salt &amp; pepper, to taste

Rated 5 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

0 minutes

This vegetarian loaded Greek burrito is great for any brunch, lunch, or dinner with family and friends!

Author:

Sarah Burchard

Ingredients

1 wrap-sized tortilla (I like the 10” wrap from Indian Life that Down To Earth carries)
2 Tbsp HUC ‘Ulu Hummus
2 Tbsp crumbled feta cheese
2 Tbsp kalamata olives, pitted and halved
3-4 slices tomato
2 thin slices red onion
2 thin slices red onion
1 sprig fresh dill, chopped
¼ cup cucumber, sliced
¼ each green bell pepper, sliced
¼ tsp dried oregano
1⁄8 tsp chili flakes
½ cup (packed) arugula
½ tsp red wine vinegar
1 tsp extra-virgin olive oil
Salt & pepper, to taste

Directions

Lay the wrap down flat on a cutting board and spread a line of hummus down the center.
Sprinkle feta and olives over the hummus, top with tomato, onion, dill, cucumber and bell pepper. Season with oregano and chili flake.
Toss the arugula with vinegar, oil, salt and pepper and scatter over the top of the rest of the ingredients.
Spin the wrap a quarter turn so the ingredients are horizontal. Fold the edges of the tortilla in on the left and right side and roll up from the bottom, tightly, making sure all of the arugula and other ingredients stay tucked in. Cut in half and serve.