Name: Mediterranean Chickpea-Rice Wrap with Tzatziki, Feta & Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: ¾ cup basmati rice; 1 ½ (113 g) pkgs crumbled feta cheese; 1 ½ English cucumbers; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 90 ml Italian salad dressing; 6 large flour tortillas; 1 ½ (142 g) pkgs spring mix (mixed greens); 3 tomatoes; 1 ½ cups tzatziki sauce; cumin, ground; salt; turmeric, ground

Mediterranean Chickpea-Rice Wrap with Tzatziki, Feta & SaladMediterranean Chickpea-Rice Wrap with Tzatziki, Feta & Salad — a 35-minute lunch recipe with 13 ingredients, serving 6.Ingredients

¾ cup basmati rice

1 ½ (113 g) pkgs crumbled feta cheese

1 ½ English cucumbers

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

90 ml Italian salad dressing

6 large flour tortillas

1 ½ (142 g) pkgs spring mix (mixed greens)

3 tomatoes

1 ½ cups tzatziki sauce

cumin, ground

salt

turmeric, ground

Instructions

Drain and rinse chickpeas; place in a medium saucepan.

Using a strainer or colander, rinse the rice under cold, running water, then drain and add to the pan with the chickpeas. Add water and spices; bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook until liquid is fully absorbed, about 15 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Medium dice tomatoes; trim and medium dice cucumbers. Place both in a large bowl and set aside.

Peel and mince garlic. When the chickpea-rice mixture is done, remove from heat, add the garlic, then stir to combine.

Add mixed greens, feta, and dressing to the bowl with the tomato and cucumber; toss to combine the salad.

To assemble the wraps, place tortillas on a flat surface and spread each with an even layer of tzatziki. Divide warm chickpea-rice mixture between tortillas, top with a small portion of salad (reserving the rest for serving), and roll tightly to close.

Cut wraps in half and divide between plates. Serve with remaining salad on the side and enjoy!

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