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
-
25 minMain dishmienestje, garlic, chicken fillet, wok oil, 5 spice powder, liquid honey, Oyster sauce, asparagus broccoli, cut white cabbages, salted cashew nuts,cantonese chicken with asparagus broccoli
-
35 minMain dishchicken drumsticks, chicken thigh, onion, garlic, chicken bouillon, white almonds, Greek yoghurt, cumin powder (djinten), cardamom powder, turmeric, coriander powder (ketoembar), peanut oil, sunflower oil, cashew nut, couscous, chicken bouillon, olive oil, lemongrass, parsley, white raisin,chicken curry with cashew couscous
-
50 minMain dishshallots, chicken strips (meat), fresh parsley, lemon juice, egg, olive oil, pistolets, lettuce, cucumber,chicken cucumber burger
-
25 minMain dishcod fillet, butter, ham ham, sunflower oil, hazelnut, bread-crumbs,cod from the oven with a hazelnut crunch
Nutrition
540Calories
Sodium0% DV1.120mg
Fat43% DV28g
Protein40% DV20g
Carbs15% DV46g
Fiber44% DV11g
Loved it