Best 8 Mediterranean Wrap Recipes

MEDITERRANEAN TURKEY MEATBALL SANDWICHES (PITA OR WRAP)

Steps:

• Combine turkey meatball ingredients; mix well. Shape into 18 (1 1/4") balls.
• Using skillet coated with non-stick cooking spray, cook meatballs 8 to 10 minutes or until browned and no longer pink in center; stir occasionally.
• Combine sauce ingredients.
• Place 3 meatballs in each pita half. Add lettuce and tomato. Top with sauce.
• Alternatively, place filling in a flour tortilla, and fold burrito style for a wrap!
• Serves 6.

MEDITERRANEAN CHICKEN WRAP

Steps:

• Spread the flat bread with the hummus almost to the edge.
• Arrange the rest of the ingredients over the hummus.
• Roll up and cut in half.

MEDITERRANEAN SPINACH TURKEY WRAP

Steps:

• Chop up olives.
• Combine cream cheese, feta cheese, olives and oregano in bowl and mix.
• Evenly spread the mixture over entire tortilla.
• Place turkey over the cream cheese mixture on half of each tortilla.
• Place spinach leaves on top of turkey.
• To assemble just start with the side that is topped with the turkey and roll up tightly.
• Wrap each sandwich with saran wrap.
• Refrigerate wraps at least 1 hour.
• Before serving, unwrap, and trim of ends of each roll.
• Cut wraps into 3 sections.
• Cut each section on a slight diagonal into half.
• Wraps can be made a day ahead.
• Enjoy.

MEDITERRANEAN VEGGIE WRAP

Steps:

• Spread hummus on the bread to within 1/2 inch of the edge.
• Add parsley, cucumber, olives, tomato, and cheese on top of hummus.
• Roll up and serve.

MEDITERRANEAN HUMMUS WRAP

Steps:

• 1. Spread hummus on the lower third of the wrap. 2. Layer zucchini, olives, carrot, tomato, cheese, and lettuce in the center of the wrap. 3. Roll the wrap from the bottom toward the center. Fold the sides in, then roll the entire sandwich into a neat pocket. 4. Cut wrap in half on an angle.

MEDITERRANEAN CHICKEN WRAP

Steps:

• 1. Place chicken breast between plastic wrap and pound until it is even thickness about 1/2 inch thick.
• 2. Place chicken breasts in large zip lock bag, add olive oil, season well with kosher salt and fresh ground pepper and juice from half a lime - seal tight.
• 3. Heat a grill pan or skillet until very hot, add chicken.
• 4. Cook chicken 3-5 minutes on each side.
• 5. Remove chicken from pan and cut into thin strips.
• 6. Dress salad greens with a little dressing.
• 7. Warm wraps slightly in a microwave and put on flat surface.
• 8. Spread salad among the wraps and add to each: some chicken, feta, cucumber and red pepper strips.
• 9. Roll up, cut in half and serve.

MEDITERRANEAN CHICKPEA WRAP

Steps:

• Place a large asute pan over medium heat. Sprinkle the bottomwith a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute.
• Add the carrot, onion, bananna pepper, and garlic to the pan and saute, stirring frequently, for 5 to 7 minutes, until the vegetables are just beginning to soften. Add the cumin, red pepper, cayenne and black pepper to taste.
• Saute for 1 minute.
• Add the chickpeas and their liquid and 1 1/2 cups water. Bring to a boil. Add the potatoand sun dried tomatoes. Simmer 20 minutes or until potatoes are soft. Serve wrappen in the naan bread or tortillas.

MEDITERRANEAN WRAP

Steps:

• Place the onion, zucchini, eggplant, mushrooms, and bell pepper into a large container with a tight fitting lid. Drizzle the olive oil over the vegetables and season with salt and pepper. Close the lid and shake to coat.
• Heat a grill pan or skillet over medium heat. Place the seasoned vegetables on the preheated pan, stir and cook until tender, about 10 minutes.
• Spread each tortilla with 1 tablespoon goat cheese and 1 tablespoon pesto. Divide the sliced avocado among the tortillas and top with the mixed veggies. Fold in the bottom of each tortilla and roll each up into a snug wrap.