Ingredients
Scale
Wrap:
- 2 flour tortillas (10 inch)
- 2 cups chopped lettuce
- 1/2 cup sliced kalamata olives
- 1/2 cup chopped tomatoes
- 1/4 cup sliced red onion
- 1/2 cup sliced english cucumber
Tofu Feta:
- 1 block firm tofu
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 lemon, juice
- 1/2 tsp salt
- 2 Tbsp fresh oregano
Dressing:
- 1 Tbsp lemon juice
- 1/4 cup red wine vinaigrette
- 1 tbsp olive oil
- salt/pepper as needed
- 1 clove garlic, minced
- 1 Tbps fresh chopped oregano
Instructions
- Press the tofu with paper towels to remove excess water. Cut into small cubes. Throw in a jar with the remaining ingredients. Shake and store. The longer you store the more firm the tofu gets and the better it tastes!
- For the salad wraps combine all of the ingredients in a bowl (I crumble the tofu), add just a tbsp or so of the dressing leaving the rest to add/dip in as you enjoy. Place the ingredients towards the bottom of the wrap leaving a little space to fold over the salad.
- Fold the end over the salad and fold the sides in keeping the wrap tight. Roll all the way up. Take a square sheet of parchment paper and roll the same way. Start at the bottom, fold over the wrap, fold the sides in and roll up. Slice down the middle at an angle and serve.
- Prep Time: 15 minutes