Middle Eastern · Lunch
Herbed Cheese and Vegetable Wrap
A Middle Eastern wrap built on warm pita bread spread with garlic-flecked labneh and crumbled feta, layered with cucumber, tomato, red onion, and fresh mint and parsley. Finished with a drizzle of olive oil and sumac, it delivers a tangy, herbaceous bite in a portable handheld format.
$3
15 minsPrep
3 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
428Calories
18.5gProtein
19.8gFat
46.8gCarbs
6.2gSugar
5.3gFiber
1256mgSodium
79mgChol
10.9gSat Fat
485mgPotassium
485mgCalcium
2.8mgIron
0.9mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Mince the garlic and stir it into the labneh until evenly combined, then crumble the feta into a separate bowl.
2
Toast
Warm the pita in a dry skillet over medium heat for 1 minute per side until soft and lightly spotted.
3
Build
Spread the garlic labneh across the center of the warm pita, leaving a 1-inch border, then scatter the feta over it.
4
Toss
Dice the cucumber, tomato and red onion, then toss with mint, parsley, olive oil, lemon juice, sumac and salt until coated.
5
Wrap
Spoon the dressed vegetables over the cheese, fold the pita sides inward, and roll from the bottom up tightly.
6
Plate
Slice the wrap diagonally in half and set on a plate with cut sides facing up to display the layers.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g feta
- 2.8 oz80g labneh
- 22 pita (about 65g)
- 22 cucumber
- 22 tomato
- 22 small red onion
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 1 clove1 clove garlic
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp sumac
- a pinch of salt
