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February 2004 Issue
Mediterranean Pita Wraps
by Ronda L. Halpin
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I love discovering new items at the grocery store that can add variety and creativity to my kitchen. One such item found its way to my home after a recent trip to the local market. Called "Flat Outs", they remind me of elongated tortillas that have a consistency not unlike pita bread. Of course, the pita consistency got me thinking about how I could use these new finds to make a wrap sandwich with a Mediterranean flair.

So I opened the refrigerator and started foraging for dinner. Out on the counter went some thinly sliced mesquite pork (leftovers from a weekend roast), some crumbled feta, a tub of low fat yogurt, a container with some hummus I'd made as a snack yesterday afternoon and some assorted vegetables. I looked at the group of items sitting on my counter and I knew it was only moments before dinner would be served -- fresh and delicious and quick. What more can you ask for? Maybe a nice cold drink and a few chips to enjoy alongside!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Mediterranean Pita Wraps

To enjoy this sandwich on the road, wrap them tightly in plastic wrap and keep chilled until you are ready to enjoy them.
  • 2 pita-wrap flat breads
  • 4 oz. thinly sliced meat -- choose any variety, just make sure it's sliced thin
  • 4 T. hummus
  • 1 tomato, thinly sliced
  • Half cucumber, thinly sliced
  • 6 oz. baby spinach leaves
  • 1/4 c. low fat yogurt
  • 2 T. diced red onion
  • Salt and pepper, to taste
Warm the flat bread and meat briefly in the microwave. Spread 2 tablespoons of hummus on each wrap and arrange the meat, tomato, cucumber and spinach evenly among the wraps. Combine the yogurt, onion and seasonings and drizzle over the fillings and tightly wrap the sandwich.
  • Yields: 2 servings
  • Preparation Time: 15 minutes

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