Making a Greek salad wrap begins with the wrap, or tortilla, itself. However, many store bought tortillas are made with lard which is a pork by-product and therefore are not permitted in a vegetarian diet. The solution to this problem is to make the wraps at home. Vegetarian wraps are not difficult to make and they can be used in both vegetarian and vegan diets. The Greek salad can be tossed together with little prep and wrapped in the vegetarian tortilla.
Instructions
Making the Wraps
1. Use a pastry blender to combine 2 cups flour, 1/4 teaspoon of salt and 1/4 cup of vegetable shortening in a bowl. Work the shortening into the flour until the flour mixture resembles small peas in size.
2. Add the warm water to the flour a bit at a time, stirring until the dough forms a ball. It may take less than the full 1/2 cup to achieve this.
3. Turn the dough ball onto a floured pastry board and knead until the dough becomes elastic and stretches without breaking. This can take several minutes.
4. Divide the dough into 8 sections and form each section into a ball.
5. Roll each ball out into a 7 to 8 inch circle on the floured pastry board using a rolling pin.
6. Heat a dry skillet or griddle over medium heat until hot. Cook the wraps one at a time until they begin to brown on each side.
7. Combine feta cheese, tomatoes, cucumber, onion, green pepper and olives in a large bowl.
8. In a jar, combine olive oil, black pepper, dried oregano, and garlic. Add salt to taste. Shake to combine.
9. Pour the dressing over the salad in the bowl and distribute throughout.
10. Place the desired amount of Greek salad on the center of a fresh wrap.
11. Fold the outside corners of the wrap toward the center, the roll the remainder of the wrap to enclose the salad within.
Tags: floured pastry, floured pastry board, Greek salad, pastry board, until dough
