PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
½ c prepared olive tapenade
2 Tbsp freshly squeezed lemon juice (about 1 lemon)
4 c salad greens (4 oz)
½ c leftover chickpeas, rinsed and drained
½ c drained and sliced jarred roasted red peppers
¼ medium seedless cucumber, halved and thinly sliced (½ c)
½ small red or sweet onion, thinly sliced (¼ c)
2 oz crumbled goat cheese
4 whole-wheat wraps or tortillas (8" diameter)
1. MIX tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
2. WARM wraps or tortillas per package directions. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
NUTRITION (per serving) 296 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 4 g sat fat, 684 mg sodium
Compliments Jo Manning