Greek Salad Wraps With White Beans And Garlic Yogurt Recipes

GREEK SALAD WRAPS WITH WHITE BEANS AND GARLIC YOGURT

Greek salad wraps with white beans and garlic yogurt image

10-minute vegetarian greek salad wraps recipe! Simple greek salad, white beans, and garlic yogurt wrapped in a pita. These greek pita wraps are the perfect no-cook meal!

Provided by Trish Bozeman

Time 10m

Number Of Ingredients 16

Ingredients

1/2 cup plain greek yogurt
1/2 tsp minced garlic
1 Tbsp freshly squeezed lemon juice
1 14.5 oz can white beans, drained and rinsed
1 cup chopped cucumber
1/2 cup sliced kalamata olives
1/2 cup halved cherry tomatoes
1 1/2 Tbsp chopped fresh parsley
1/4 cup pine nuts
1/2 cup crumbled feta cheese
1/4 cup minced red onion
1 tsp ground cumin
1 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
salt and pepper
3 pita flatbreads

Steps:

Combine the yogurt, garlic, and 1 Tbsp of lemon juice in a small bowl and set aside.
Combine the white beans, cucumber, kalamata olives, tomato, parsley, pine nuts, feta cheese, and red onion in a medium sized bowl and gently toss to combine.
Stir in the cumin, olive oil, and 1 Tbsp lemon juice. Season with salt and pepper to taste.
Spread 1/3 of the garlic yogurt evenly over a pita flat bread. Spoon 1/3 of the salad mixture in a line down the center of the flat bread and fold the sides up to make a wrap. Repeat with the remaining ingredients to make 3 wraps.

Nutrition Facts : ServingSize 1 wrap, Calories 411 kcal, Carbohydrate 40 g, Protein 15 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 948 mg, Fiber 3 g, Sugar 5 g

BEAN AND YOGURT CAESAR SALAD DRESSING

Bean and Yogurt Caesar Salad Dressing image

Lisa Feldman's bean and yogurt base is a great solution for a creamy Caesar salad dressing if you don't like the idea of using a raw egg. Parmesan is added to the mix, and I also use an anchovy fillet, which you can omit if you wish. But the anchovy and the Parmesan are what make this resemble a Caesar dressing.

Provided by Martha Rose Shulman

Time 5m

Yield 1 cup, about (about 6 to 8 servings)

Number Of Ingredients 11

Ingredients

1 small garlic clove, halved, green shoot removed
1/2 cup cooked white beans, drained and rinsed if using canned beans
1/2 cup whole milk or 2 percent Greek yogurt or regular yogurt
1 ice cube, if using Greek yogurt
1 anchovy fillet
1 teaspoon Worcestershire sauce (more to taste)
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan

Steps:

Process garlic in a food processor fitted with the steel blade until minced garlic is adhering to the sides. Stop processor and scrape down sides. Add beans, yogurt, and ice cube and process until smooth. Add remaining ingredients and process until mixture is smooth. Taste and adjust seasoning.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams

GREEK WHITE BEAN SALAD

Greek White Bean Salad image

Posting this for ZWT II, taken from a cookbook my late DM purchased at a Greek Festival here in Sacramento, prepared by members of the Greek Orthodox Church here.

Provided by Chabear01

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 (15 ounce) cans white beans, drained
1 (15 ounce) can stewed tomatoes, drained
1/2 cup fresh basil
1/2 cup of fresh mint
1/2 cup fresh parsley
4 garlic cloves, pressed
1 red onion, chopped
1 teaspoon lemon juice (to taste)
1/3 cup olive oil, to taste
salt and pepper

Steps:

Mix all ingredients, chill 1 hour.
Enjoy.

SALAD WRAP WITH GREEK YOGURT FETA CHEESE DIP

Salad Wrap with Greek Yogurt Feta Cheese Dip image

Provided by Food Network

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup plain Greek yogurt
1/2 cup crumbled feta cheese
1 lemon, juice and zest
1/4 cup Italian parsley, finely chopped
1 clove garlic, finely minced
Salt and freshly ground black pepper
1 bunch baby red oak lettuce
1 bunch baby Lolla Rosa lettuce
1 bunch frisee
1 small carrot, peeled and julienned on a mandoline
1 small jicama, peeled and julienned on a mandoline
1 cucumber, peeled and sliced lengthwise to approximately 3/4-inch-by-3-inch pieces

Steps:

For the dip: Mix the yogurt, feta, lemon juice and zest, parsley, garlic and salt and pepper to taste in a small bowl. Refrigerate until ready for use.
For the salad wrap: Cut the lettuces into small bite-size pieces. Lay a slice of cucumber on a work surface. Place a piece of each lettuce and a few sprigs of the carrots and jicama on the cucumber and roll it up tightly.
For the presentation, arrange the rolls on a platter and serve with the yogurt dip. Enjoy.

CHICKEN SALAD WRAP WITH GREEK YOGURT

Chicken Salad Wrap With Greek Yogurt image

Make and share this Chicken Salad Wrap With Greek Yogurt recipe from Food.com.

Provided by cooking_neko83

Categories Lunch/Snacks

Time 1h25m

Yield 3/4 cup of chicken salad, 5-6 serving(s)

Number Of Ingredients 15

Ingredients

2 -3 chicken breasts, poached, cooled and chopped
2 -3 garlic cloves, minced or 1 teaspoon garlic powder
1 inch fresh ginger, minced or 1 teaspoon ground ginger
1 teaspoon fresh cilantro or 1 teaspoon dried cilantro
1 teaspoon fresh dill or 1 teaspoon dried dill
2 tablespoons lemon juice
salt
white pepper or black pepper
2 (6 ounce) containers fat free Greek yogurt, such as Fage 0%
1/2 cucumber, peeled and diced small, about 1 cup
1/4 cup onion, diced
1 medium bell pepper, diced
2 celery ribs, diced small
5 -6 lettuce leaves
5 -6 low-carb flour tortillas, such as La Tortilla Factory

Steps:

Place chicken breasts in a pot with a little bit of salt.
Poach the chicken until it reaches an internal temperature of 180 degrees, about 25 minutes. While it's cooking, prepare the vegetables.
Place the chicken on a plate to cool until ready to chop. You may also complete this step earlier and refrigerate the chicken until time to prep.
In a small bowl empty out the Greek yogurt and add to it the garlic, ginger, cilantro, dill, lemon juice, and salt and pepper, to your taste. Mix well with a whisk to let the flavors meld.
In a large bowl add all the vegetables. If the chicken is cool enough to touch, chop it up and add it to the vegetables. Toss gently to mix.
Add the yogurt mixture to the large bowl and fold it in to the chicken/veg. mix.
Let it chill, lightly covered, in the refrigerator or you can put your wraps together right away.
Place a lettuce leaf on top of the tortilla and fill it with 3/4 cup of the salad. Fold the bottom over, then the sides.
If you want to cut out more carbohydrates, do not use the tortilla, but 2 lettuce leaves instead.
Enjoy!

Nutrition Facts : Calories 160, Fat 5.7, SaturatedFat 1.7, Cholesterol 38.5, Sodium 110.8, Carbohydrate 10.2, Fiber 1.3, Sugar 7.3, Protein 17.1

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Greek Salad Wraps With White Beans And Garlic Yogurt Recipes

GREEK SALAD WRAPS WITH WHITE BEANS AND GARLIC YOGURT

10-minute vegetarian greek salad wraps recipe! Simple greek salad, white beans, and garlic yogurt wrapped in a pita. These greek pita wraps are the perfect no-cook meal!

BEAN AND YOGURT CAESAR SALAD DRESSING

GREEK WHITE BEAN SALAD

Posting this for ZWT II, taken from a cookbook my late DM purchased at a Greek Festival here in Sacramento, prepared by members of the Greek Orthodox Church here.

SALAD WRAP WITH GREEK YOGURT FETA CHEESE DIP

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Make and share this Chicken Salad Wrap With Greek Yogurt recipe from Food.com.

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