Thursday, March 8, 2012

MEDITERRANEAN INSPIRED SANDWICH WRAP WITH HUMMUS & AVOCADO & OLIVES & FETA & . . .

What's in the packets?  I got some parchment paper and wrapped my lunch in them.  Looking, cute, my delicious wrap sandwich, all wrapped up! Here's a picture of what's inside:


I made these for lunch twice.  The first time with out feta cheese, and the second with feta cheese.  With is the way to go!  Here's a picture with the feta:


Now, there's a lot more than hummus & avocado & olives & feta in this Mediterranean inspired wrap.  Let me show you step by step how I made it:
Get your favorite sandwich wrap and lay it flat on a cutting board.  Spread the surface with hummus, then sprinkle chopped parsley on top.  Meanwhile toast some sunflower seeds, a few pumpkin seeds and some pine nuts.  When they become fragrant take them out of the oven and scatter them on the surface of your wrap.


Top with olives that have been pitted and cut in half.  I used Kalamata, olive cured, and green olives from Mount Athos.   
Peel and slice half an avocado.  Spread that on one side of the wrap.


Top the avocado with half of a sliced tomato.  Season the whole surface with oregano, a little salt and some freshly ground black pepper.
Now get some feta cheese, crumble it, and spread it on top of the tomatoes. Try not to buy pre-crumbled feta.  It is made up from whatever pieces have been leftover or sank to the bottom of the cheese barrel, and is usually dry and very, very salty. Instead, buy feta that is sold in blocks.  Do you know that you can desalinate feta by soaking it in water for about half an hour or so?  If you find that feta is too salty for you, soak it in some water and then rinse it well. Store it in an airtight container in the refrigerator, so that it stays fresh and doesn't dry out.  We always do this with our feta, and so do most other Greeks.


Top the feta with salad greens.  There's some baby arugula mixed in there as well.  Sprinkle with a little ground Parmesan cheese.


Now comes the time to wrap.  Start with the end that has all the vegetables on it, and wrap the sandwich firmly.  Remember: you're the boss!


Trim off the edges and cut in half.


Get some parchment paper and some kitchen twine and make two nice parcels of the sandwiches.


Take them with you for lunch.  Eat one for lunch and give the other to a friend. Or, save the second piece for the end of the work day, to eat before your drive home. That way you won't be too ravenous when dinner time comes.


Remember:  EVERYTHING TASTES BETTER WITH SOME FETA ON IT!  BON APPETIT!


I am linking this post to Souper Sundays at Kahakai Kitchen.
Every Sunday, Deb, from "Kahakai Kitchen"  has a round up of contributed posts featuring recipes of soup, salad or sandwiches.


4 comments:

  1. Ana, that is just fascinating. Your instructions are simple to follow and well explained for all of us who are willing to try one of these delicious and refreshing looking wraps.

    Beautiful. Bravo!

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  2. Great looking wraps, just delicious! I love everything in them, and they look good in their parchment package all wrapped up.

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  3. I love all of the ingredients and flavor you have in your wrap. Thanks for sharing it with Souper Sundays--it's always nice to have you join in. ;-)

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  4. Greek Girl from QueensMarch 12, 2012 at 7:42 AM

    I agree - everything tastes better with feta on it, LOL. These wraps look delicious, and I'm sure taste amazingly dee-lish, as well. Healthy as well as yummy - it doesn't get much better than that. Thanks for sharing this, Ana. As always, your posts and your recipes are an added joy to my day.

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