Greek Spinach Wrap
Author: Maryann Ridini Spencer
- Garlic Naan or Lavish bread
- 1 bag, organic spinach
- ½ c. onion, diced
- 1 Roma tomato, diced
- 1 Persian cucumber, diced
- ½ c. lemon juice, freshly squeezed
- Kalamata olives
- extra virgin olive oil
- TZATZIKI DIP:
- 1 c. plain Greek yogurt
- ¼ c. Feta cheese
- Persian cucumber, sliced thin
- fresh dill sprigs
- lemon juice
- 2-3 T. coconut milk
- Kalamata olives (pitted)
- garlic salt and pepper to taste
- Drizzle oil in a skillet on the stovetop over low heat.
- Add in onion, sauté until slightly golden.
- Add spinach and stir. (Spinach will wilt. Add more oil if needed).
- Add garlic salt.
- Add tomatoes.
- Add diced cucumber and half of the lemon juice. Stir for a bit and remove from heat.
- TZATZIKI DIP:
- In a bowl, add yogurt, diced cucumber, fresh dill, lemon juice, feta cheese, and mix until creamy. Add coconut milk for a creamier texture.
- Add garlic salt and pepper to taste.
- BUILD THE WRAP:
- Lay Lavish wrap on a plate and spread Tzatziki Dip over the wrap.
- Down the center of the wrap, place a generous portion of the spinach mix.
- Add in Kalamata a few olives, extra tomato, and extra cucumber.
- Take one end of the wrap and roll up. Slice down the center and serve with more Tatziki Dip.
Recipe by at https://maryannridinispencer.com/greek-spinach-wrap/
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