Greek Salad Sandwich

Greek Salad Sandwich

• 4 8 to 10-inch whole wheat tortillas (preservative free)
• 1 cup plain or garlic hummus
• 8 slices fresh tomato
• 1 cucumber, thinly sliced
• 2 hearts of Romaine lettuce, coursely chopped
• 1/2 cup Kalamata olives, coursely chopped
• 2 ounces goat's milk feta, crumbled (optional)
• Lemon Vinaigrette

1. Prep all the ingredients. Toss Romaine with vinaigrette.
2. Heat a 10" skillet or griddle over medium heat. Warm the tortillas until soft, 5 to 10 seconds a side.
3. Spread a 1/4 cup hummus on each tortilla. Divide the remaining ingredient equally among the tortillas in the following order; tomatoes, cucumbers, salad, olives and feta if using.
4. Roll up sandwich and eat!

Lemon Vinaigrette

• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon salt
• freshly ground pepper, to taste
• 1 small glove garlic, pressed or minced
• 1 tablespoon capers, minced
• 1/4 cup extra virgin olive oil

1. Place lemon juice in a bowl with salt and pepper. Whisk until salt is dissolved.
2. While continually whisking, pour olive oil in a slow stream until fully incorporated.
3. Whisk in garlic and capers.