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Kimberly Thies
Wraps with Greek lentil salad
Miniwraps with a salad of lentils, feta, Kalamata olives, Greek yogurt and dill.
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Ingredients
Directions
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Crumble the feta with a fork and mix with the yogurt into a spread.
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Cut the dill finely and scoop through. Season with pepper.
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Chop the onion. Cut the tomatoes and peppers, remove the stalk and seedings and cut the bell pepper into cubes of 1 cm.
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Halve the olives in the length.
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Scoop the lentils, onion, tomato, peppers and olives together. Mix in the oil. Season with pepper and salt.
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Heat the wraps according to the instructions on the package and serve with the salad and fetas spread. Let everyone make their own wrap.
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Nutrition
540Calories
Sodium0% DV1.120mg
Fat43% DV28g
Protein40% DV20g
Carbs15% DV46g
Fiber44% DV11g
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