Mediterranean Wrap Sandwich Recipes

MEDITERRANEAN WRAP

Steps:

• Bring water to a boil in a small saucepan. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside.
• Meanwhile, combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a small bowl.
• Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining 1/8 teaspoon salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked though, 3 to 5 minutes per side. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle.
• Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
• To assemble wraps, spread about 3/4 cup of the couscous mixture onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold the ingredients in. Serve cut in half.

MEDITERRANEAN WRAP SANDWICH

Steps:

• Mix mayonnaise and seasonings; spread onto tortillas.
• Top with turkey, peppers and cucumbers; roll up.

MEDITERRANEAN VEGGIE SANDWICH (COPYCAT PANERA RECIPE)

Steps:

• Thinly slice your tomato, cucumber, red onion, and roasted red pepper. Set aside.
• Spread the hummus on one slice of bread. Sprinkle with tofu feta. Top with sliced red onion, roasted red pepper, cucumber, and tomato. Top with arugula.
• Place the top piece of whole wheat bread on top of the arugula. Cut in half, and enjoy!

MEDITERRANEAN SANDWICH

Steps:

• Split a large round loaf of Italian bread, pull out some of the insides and fill the bottom with drained canned tuna, grilled vegetables and marinated artichoke hearts. Drizzle some of the artichoke marinade over the cut side of the bread top. Assemble sandwich and cut in wedges.

MEDITERRANEAN WRAP

Steps:

• Place the onion, zucchini, eggplant, mushrooms, and bell pepper into a large container with a tight fitting lid. Drizzle the olive oil over the vegetables and season with salt and pepper. Close the lid and shake to coat.
• Heat a grill pan or skillet over medium heat. Place the seasoned vegetables on the preheated pan, stir and cook until tender, about 10 minutes.
• Spread each tortilla with 1 tablespoon goat cheese and 1 tablespoon pesto. Divide the sliced avocado among the tortillas and top with the mixed veggies. Fold in the bottom of each tortilla and roll each up into a snug wrap.