Best 5 Greek Vegetable Wrap Recipes

Indulge in the vibrant flavors of the Mediterranean with our delectable Greek Vegetable Wrap. This tantalizing dish is a symphony of fresh, crisp vegetables, savory herbs, and tangy feta cheese, all nestled within a soft and fluffy tortilla. Each bite offers a burst of flavors that will transport you to the sun-kissed shores of Greece.

Our recipe collection features a variety of Greek Vegetable Wraps, each with its own unique twist. From the classic combination of cucumbers, tomatoes, and onions to the more adventurous mix of roasted eggplant and zucchini, there's a wrap for every palate. We'll guide you through the process of assembling these wraps with step-by-step instructions and helpful tips to ensure perfect results every time.

Whether you're looking for a quick and easy lunch option or a healthy and satisfying dinner, our Greek Vegetable Wraps are the perfect choice. They're also incredibly versatile, making them a great option for picnics, potlucks, or even meal prep. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to the heart of Greece!

Let's cook with our recipes!

GREEK VEGETABLE WRAPS

Greek Vegetable Wraps image

Get out the zucchini and feta to make these delicious Healthy Living Greek Vegetable Wraps. Serves four, deliciously!

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. lemon juice
3 cups mushroom slices
1 cup each zucchini strips, red pepper strips, halved red onion slices
4 flour tortillas (6 inch)
2 cups chopped romaine lettuce
1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese

Steps:

Mix dressing and lemon juice. Toss mushrooms, zucchini, red peppers and onions in large bowl. Add dressing mixture; mix lightly. Place in foil-lined 15x10x1-inch baking pan.
Bake at 400°F for 15 minutes, stirring after 10 minutes.
Cover tortillas with lettuce; top with vegetable mixture. Sprinkle with cheese. Roll up.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
Salt and pepper
8 pita breads
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar, eyeball it
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts Romaine lettuce, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless or English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Steps:

Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GREEK VEGETABLE WRAP

Greek Vegetable Wrap image

Make and share this Greek Vegetable Wrap recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon fresh lemon juice
2 tablespoons coarsely grated parmesan cheese
2 teaspoons chopped fresh mint leaves
2 cloves garlic, minced
2 tablespoons olive oil
1 -2 cucumber, peeled and diced
1 large ripe tomatoes, coarsely chopped
1/2 cup chopped vidalia onion
10 kalamata olives, halved and pitted
2 cups shredded romaine lettuce, preferably hearts
1/3 cup crumbled feta cheese
salt & fresh ground pepper
2 large burrito size flour tortillas (warmed)

Steps:

In a large bowl, add the lemon juice, parmesan cheese, mint, and garlic; stir to combine.
Add the olive oil; whisk to combine.
Add the cucumber, tomato, onion, and olives; toss to combine.
Add the romaine lettuce and feta cheese; toss to combine.
Season with salt and pepper to taste.
Spoon half of the salad mixture onto the lower third of each tortilla; make sure the filling does not reach the edge of the tortilla.
Wrap up burrito style (fold in the two sides of the tortilla and roll-up the tortilla away from you).
Cut in half on the bias and serve immediately.

Nutrition Facts : Calories 658.2, Fat 32, SaturatedFat 9.1, Cholesterol 26.6, Sodium 1285.6, Carbohydrate 77.5, Fiber 7.8, Sugar 10.6, Protein 18.1

GREEK SALAD WRAPS

Greek salad wraps image

Great for on-the-go summer lunches and suppers

Provided by Good Food team

Categories Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 6

Ingredients

1 large vine ripened tomato
50cm piece of cucumber
6 kalamata olives , optional
2 very large soft tortilla wraps
50g feta cheese
2 heaped tbsp hummus

Steps:

Roughly chop the tomato, cut the cucumber into sticks and split and stone the olives (if using).
Now heat the tortillas. If you have gas, put each one for 10 seconds on a lit gas ring - you have to be a little bit brave - then turn it over quickly, using tongs, and heat the other side for another 8 seconds or so. The tortillas will be slightly charred in places, which adds a fantastic flavour. If you don't have gas, warm a pan to a medium heat before quickly tossing in your tortillas one at a time. You don't need to have any oil on the pan.
Make a row of tomato, cucumber, feta and olives down the centre of each warm tortilla. Now spread the hummus around the top and sides of the tortilla. Fold in the sides to seal in the ingredients and roll up tightly to make a big cigar. Cut in half and eat with your fingers.

Nutrition Facts : Calories 297 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 2.08 milligram of sodium

GREEK CHICKEN WRAPS - SOUVLAKI

Greek Chicken Wraps - Souvlaki image

A simple, delicious and healthy wrap found all over Greece. The measurements are all flexible. Be sure to toast the wrap before serving - it'll make all the difference. Enjoy!

Provided by Michael Capstick

Time 1h15m

Yield Makes 6-8 wraps

Number Of Ingredients 19

Ingredients

1/2 a cucumber
200g tomatoes
1/2 iceberg lettuce
1 red onion
6-8 tortilla wraps/ flatbreads / thin pittas - i prefer tortillas
homemade/pre-made tzatziki
1/2 a cucumber
200g tomatoes
1/2 iceberg lettuce
1 red onion
6-8 tortilla wraps/ flatbreads / thin pittas - i prefer tortillas
homemade/pre-made tzatziki
3 tbsp Olive Oil
3 tbsp Lemon Juice
3 Garlic Cloves (minced/finely chopped)
1 tbsp oregano
1 tsp salt
Freshly cracked black pepper
6-8 Boneless Skinless Chicken Thighs

Steps:

Prepare the Chicken Marinade first. Get a large bowl. Combine olive oil, lemon juice, garlic, oregano, salt and pepper. Add the Chicken Thighs and give it a mix with your hands. Make sure you get into all the nooks and crannies. Add more oregano if necessary. Leave for 30ish minutes.
Prepare wrap ingredients. Slice tomatoes, slice cucumber into half moon shapes, THINLY slice onions and slice the lettuce.
Add the marinated chicken to a medium-heat skillet or frying pan for 5-7 minutes. Cook in 2 batches to avoid over crowding the pan (this should allow it to brown nicely). Once nicely browned and cooked through leave to rest on a chopping board for 5 minutes before slicing.
Build the wraps. Toast the flatbread or tortilla on a frying pan. I place a tortilla directly onto the gas as this gives a nice charred flavour. You may prefer to heat in frying pan.
Build the wraps - tortilla/flatbreat, then lettuce, onion, cucumber, tomatoes.and tzatziki. Be careful not to over fill, just a little of each is best. Slice the rested chicken and add to the wrap. And enjoy!
To wrap the tortilla properly, first fold up from the bottom, the fold the two adjacent sides over.

Tips:

Use a variety of vegetables: The more colorful your wrap, the more nutritious it will be. Aim for a mix of leafy greens, crunchy veggies, and flavorful herbs.
Don't be afraid to experiment: There are endless possibilities when it comes to fillings for Greek vegetable wraps. Get creative and try different combinations of flavors and textures.
Make sure your vegetables are fresh and crisp: This will give your wraps a better flavor and texture.
Use a good quality olive oil: This will help to enhance the flavor of the vegetables and herbs.
Don't overstuff your wraps: You want them to be easy to eat and not fall apart.
Serve your wraps immediately: This is when they are at their best.

Conclusion:

Greek vegetable wraps are a delicious and healthy way to enjoy your favorite Mediterranean flavors. They are perfect for lunch, dinner, or a snack. With so many different variations, there is sure to be a wrap that everyone will enjoy. So next time you are looking for a quick and easy meal, give Greek vegetable wraps a try.