Greek · Lunch
Greek Salad Wrap
A cold Greek-inspired wrap built on a warmed pita filled with pan-seared paneer standing in for feta's tang, tossed with cucumber, tomato, red onion, and kalamata olives, dressed with lemon-oregano olive oil and finished with fresh parsley.
$4
12 minsPrep
6 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
522Calories
22.5gProtein
32.8gFat
36.1gCarbs
5.2gSugar
5.1gFiber
1062mgSodium
72mgChol
11.7gSat Fat
442mgPotassium
378mgCalcium
2.7mgIron
0.2mcgVitamin B12
13.8mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
quick-lunch
low-chol
Instructions
1
Prep
Cut paneer into cubes, dice cucumber and tomato, thinly slice red onion, halve olives, and chop parsley.
2
Sear paneer cubes in half the olive oil over medium-high heat for 3–4 minutes, turning occasionally, until golden brown on most sides.
3
Whisk remaining olive oil, lemon juice, oregano, salt, and pepper until combined. Add cucumber, tomato, red onion, olives, and paneer to dressing and toss gently.
4
Plate
Warm pita in a dry skillet over medium heat 30 seconds per side, lay flat, spoon salad down center, scatter parsley on top, fold sides over and roll into a tight wrap. Slice diagonally in half and place both halves cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g paneer
- 22 pita (about 60g)
- 2/3 cup80g cucumber
- 1/2 cup70g tomato
- 1212 kalamata olives (about 20g)
- 22 tablespoon (30ml) olive oil
- 22 teaspoon (10ml) lemon juice
- 11 teaspoon dried oregano
- 22 tablespoon (8g) fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
