Recipes

Cooking Times

Ready in: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 3-4

Ingredients

• 1 medium cucumber, finely chopped
• 1/4 small Red Onions
• 2 small or 1 medium tomato, finely chopped
• 1 can chickpeas, drained and rinsed
• 1/2 cup olives, finely chopped
• 1/2 cup Italian Parsley
• 1/2 tsp Himalayan sea salt
• 2 TBSP olive oil
• 1 TBSP red wine vinegar
• 1/2 large cucumber, unpeeled and finely grated, excess moisture squeezed
• 1 1/2 cups unsweetened almond milk yogurt
• 1/4 tsp garlic powder
• 1/4 cup finely chopped Dill
• 1/2 lemon, squeezed
• 1 TBSP runny tahini
• 1 cup hummus
• 3-4 wraps of choice
• 1 head Green Romaine Lettuce

Directions

1. Wash the italian parsley, dill and romaine and finely chop the parsley, dill, romaine and ¼ onion. 2. To make the salad, in a large mixing bowl, combine the chopped cucumber, red onion, tomato, 1 can chickpeas, ½ cup olives, ½ cup italian parsley, ¼ tsp Himalayan sea salt, 2 tbsp olive oil, and 1 tbsp red wine vinegar. Toss to combine and set aside. 3. To prepare the tzatziki sauce, in a separate bowl, mix together ½ large, grated cucumber, almond milk yogurt, garlic powder, dill, ¼ tsp Himalayan sea salt, juice of ½ lemon, and 1 tbsp runny tahini. Taste the mixture and add more salt, lemon, or herbs to taste. 4. To make the wraps, add a spoonful of hummus to your favorite wrap of choice then top with the salad and generous spoonfuls of tzatziki sauce. Roll the wrap up burrito style and serve immediately. 5. Store leftover filling and tzatziki sauce separately in airtight containers in the refrigerator and reassemble to serve. Leftover sauce and filling will keep for 5 days. Recipe courtesy of Flora & Vino