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Mediterranean Vegetarian Wraps

1-13oz jar of roasted red peppers, drained
1-19oz can of chickpeas, drained and rinsed
2-tbsp minced onion
2-tbsp lemon juice
1-tbsp olive oil
1-tbsp red wine vinegar
-tsp salt
-tsp pepper
4-large whole-wheat wraps
-cup chopped onion
-cucumber, thinly sliced
1-tomato, thinly sliced
1-cups lightly packed baby spinach
-cup feta cheese, crumbled

Combine peppers, chickpeas, onion, lemon juice, oil vinegar, salt and pepper in a food processor
Puree until smooth, scraping down sides of bowl often
Refrigerate, covered for an hour to allow flavours to blend
Remove 1-cup of the red pepper spread, reserving the remainder in the fridge for another time (will keep 5 days in fridge)
Spread -cup of spread down the centre of each wrap
Layer with onion, cucumber, tomato, spinach, and feta cheese
Fold the bottom quarter of the wrap over the filling and roll up the sides to wrap