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Greek Salad Wraps

1 cup Greek yogurt
1 tablespoon of fresh mint, chopped
1 tablespoon fresh oregano, chopped
14 teaspoon salt
1 12 cups carrots, shredded
1 12 cups cucumbers, diced
12 cup green peas, cooked
3 (10 inch) whole wheat tortillas
2 medium plum tomatoes, thinly sliced


In a medium bowl, combine yogurt, mint, oregano and salt. Add carrots, cucumber and peas. Spoon 1/3 yogurt mixture on each tortilla. Top with tomato slices, roll and secure with toothpicks. Cut each tortilla in half before serving.

Source: www.food.com