Mr. Foodie and I love grilled vegetables. They make frequent appearances through out our meals, especially in summer. When I saw Juliet’s Mediterranean Wraps I knew this was a dish that had to make an appearance on our menu STAT!
I made very few changes to her original recipe because I could tell it really didn’t need any tinkering. The biggest changes I made was to replace the original rice with Quinoa and instead of roasting the vegetables in the oven I grilled ours. I also subbed lemon juice in place of lime and omitted her “dressing” because our veggies provided plenty of moisture.
Let me tell you…you Do NOT want to go all summer long without making this dish. You WILL regret it! I was out back taking pictures and came in to find that not only had Mr. Foodie already made his wrap but had devoured almost half of it. I stopped dead in my tracks and stood there staring at him. His mouth was full so all he could do was nod his head and mumble, “Mmmmm. Mmmmmm. Mmmmmm.” When he finally swallowed he said, “Oh YES!!” and that’s all he could get out before cramming the wrap in his face again. At first I cracked up laughing. Then I had to turn away. Watching a man devour something like a rabid beast is really quite disturbing.
These are mouth-watering delicious-ness but they are also fantastically healthy and an absolutely perfect summer meal. Fresh and light yet filling with the protein from the Quinoa. They are also totally adaptable so use whatever vegetable combination you like and feel free to change-up the cheese if Feta isn’t your thing.
Mediterranean Wraps, adapted slightly from BEEsy Mama
I’m guessing these amounts would easily serve 6 but I used the leftovers and transformed them in to a totally different recipe
- 1 cup Quinoa, cooked according to directions
- Several Wraps
- Feta Cheese, to taste
- Kalamata Olives, to taste
- 2 bell peppers
- 1 zucchini
- 1 yellow pepper
- 1 medium size red onion
- few tablespoons Olive Oil
- salt and pepper
- 1 medium tomato, chopped
- 2 tablespoons red onion, diced finely
- 1 tablespoon fresh dill, chopped fine
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- salt and pepper
Start by slicing the veggies. I like to cut our peppers in half and grill them skin side down until they are black and blistered allowing the juices to collect inside the flesh side (which I never discard because it’s so flavorful). I also always remove the seeds from our squash (using a grapefruit spoon) because that’s where most of the moisture is and I don’t like mushy squash. Well, I thought this time I’d try them without removing the seeds to see if I finally liked them that way. Bad mistake. I STILL don’t like the mushy, wet guts so if you’re like me, remove the seeds. You’ll get a much firmer squash. Also be sure to keep the onion thick enough so they don’t shrivel away to nothing.
Drizzle with olive oil, salt and pepper and toss everything to coat.
Grill until desired doneness. Cover peppers, let steam for about 15 minutes then peel off blackened skin.
Slice veggies in to uniform, bite size pieces and toss together in a bowl.
While the veggies are grilling, start working on the fresh vegetables.
Combine all ingredients in a small bowl and toss to combine.
Lay out wraps, spread a layer of Quinoa across the bottom then top with grilled veggies, fresh veggies, Feta and Kalamata Olives.
**One thing here…wrap these more like a burrito by folding up one of the open ends otherwise everything will spill out the bottom. I know this because I ate most of my filling with a fork.
~~Hypnotic voice here~~
You are getting very hungry.
You are craving Mediterranean Wraps.
You are going to make these very soon.