Whole wheat wrap: 60g (1 large), Chickpeas: 120g (3/4 cup, cooked), Cucumber: 50g (1/2 cup, diced), Cherry tomatoes: 50g (1/2 cup, halved), Red onion: 30g (1/4 cup, diced), Feta cheese: 30g (2 tbsp, crumbled), Kalamata olives: 20g (5-6, pitted and sliced), Hummus: 30g (2 tbsp), Lemon juice: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Dried oregano: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. In a bowl, combine 120g chickpeas, 50g diced cucumber, 50g halved cherry tomatoes, 30g diced red onion, 30g crumbled feta cheese, and 20g sliced olives. 2. In a small bowl, whisk together 5ml lemon juice, 5ml olive oil, 3g minced garlic, 1g dried oregano, 1g salt, and 1g black pepper. 3. Pour the dressing over the chickpea mixture and toss to combine. 4. Warm the 60g whole wheat wrap in a dry skillet for 30 seconds per side or in the microwave for 10-15 seconds. 5. Spread 30g hummus down the center of the wrap. 6. Spoon the chickpea mixture on top of the hummus. 7. Sprinkle with 5g chopped parsley. 8. Fold in the sides of the wrap and roll up tightly. 9. Cut in half diagonally and serve.
