Filter
Reset
Sort ByRelevance
Kimberly Thies
Wraps with Greek lentil salad
Miniwraps with a salad of lentils, feta, Kalamata olives, Greek yogurt and dill.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Crumble the feta with a fork and mix with the yogurt into a spread.
-
Cut the dill finely and scoop through. Season with pepper.
-
Chop the onion. Cut the tomatoes and peppers, remove the stalk and seedings and cut the bell pepper into cubes of 1 cm.
-
Halve the olives in the length.
-
Scoop the lentils, onion, tomato, peppers and olives together. Mix in the oil. Season with pepper and salt.
-
Heat the wraps according to the instructions on the package and serve with the salad and fetas spread. Let everyone make their own wrap.
Blogs that might be interesting
-
20 minMain dishgreen beans, Red onion, bunch onions, pineapple slices, silver onion sweet sour, curry powder, unpolished rice, shoulder Chops, Cajun spices, butter or margarine,cajuna chops with spicy pineapple -
20 minLunchpearl couscous, couscous, olive oil, chickpea, pomegranate seed, fresh mint, parsley, cucumber, smoked chicken fillet, apricot, nectarine,couscous salad with chicken-fruit skewer -
30 minMain dishbutter, flour, young mature cheese, leaf parsley, ham, bread-crumbs, egg, nutmeg, half-to-half minced,meatballs with ham and cheese -
30 minMain dishchicken noodle strips, onions, sweet potato, sugar snaps, canned chickpeas, basmati rice, traditional olive oil, garam masala, coconut milk,mild curry of chicken, chickpeas and sweet potato
Nutrition
540Calories
Sodium0% DV1.120mg
Fat43% DV28g
Protein40% DV20g
Carbs15% DV46g
Fiber44% DV11g
Loved it