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August 2009 Issue
Creative Breakfast Wraps
by Ronda L. Halpin
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I'm a fan of Greek food. So it should come as no surprise that I took some of my favorite elements of a great Greek salad and tweaked them to make a great breakfast sandwich. This wrap comes together in minutes if you already have the eggs boiled and the vegetables chopped. It's a great source of nutrition and a wonderful way to perk up your morning. I like making a strong latte and grabbing a piece of fruit to complement mine.

You can substitute some ingredients for others, although the combination described here really works for me. I've used crumbled goat cheese in place of the feta before with good results, though. Spring for fresh herbs, as they really add element of flavor that's impossible to get with dried.

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

 

Greek Breakfast Wraps

  • 1 cup hard boiled egg - chopped
  • 1/4 cup red peppers - finely chopped
  • 1/4 cup cucumber - finely chopped
  • 3 tbsp mayonnaise
  • 1 tsp oregano
  • 1 tsp mint - chopped
  • 1/4 onion - thinly sliced
  • 4 oz feta cheese
  • 1 oz jumbo black olives - sliced
  • 1 red ripe tomato - thinly sliced
  • 3 small whole-wheat pitas or lavash
Combine all of the ingredients in a covered container except the black olives, onion slices, and tomato slices.

Put 1/3 of the filling on a warm pita and add slices of onion, tomato and black olives. Repeat with the remaining two pitas.

  • Yields: 3 servings
  • Preparation Time: 10 minutes
 



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