Recipe: Greek Wraps with White Bean Hummus and Greek Salad

GREEK WRAPS WITH WHITE BEAN HUMMUS

FOR THE HUMMUS:
1 (15 ounce) can cannellini beans, drained and rinsed
2 stems fresh rosemary, leaves stripped from stem and chopped
1 clove garlic, chopped
Extra-virgin olive oil
Black pepper to taste
FOR THE GREEK SALAD:
2 firm vine-ripened tomatoes, quartered and thinly sliced
1/4 seedless cucumber, halved and thinly sliced
1/4 medium-sized red onion, thinly sliced
Handful pitted Kalamata olives
Handful chopped fresh flat-leaf parsley
1/4 pound mixed greens
Juice of 1 lemon
Coarse salt to taste
FOR THE WRAPS:
4 large pita breads, flour tortilla wraps or flavored wraps (10-inch size)
1/4 pound feta cheese, crumbled

TO PREPARE THE HUMMUS:
Combine beans, rosemary, garlic, olive oil and black pepper in a food processor or blender. Pulse until smooth.

TO PREPARE THE GREEK SALAD:
Combine tomatoes, cucumber, onion, olives, parsley, greens and lemon juice in a bowl. Drizzle with olive oil and sprinkle with salt. Combine well.

TO PREPARE THE WRAPS:
Warm pitas or wraps in oven or on a griddle pan.

Spread pitas with a generous dose of white bean hummus. Top with a layer of Greek salad mixture. Sprinkle with feta and roll. Wrap lower half or wraps with foil or waxed paper to keep them together while you eat your way down.

Makes 4 servings
Source: Idaho Bean Commission