Would you rather have a salad or a wrap for dinner? Wait, why not both! This protein-packed meal features Greek salad tucked into an egg-white wrap. It also makes for a delicious breakfast.
Ingredients:
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon red-wine vinegar
½ teaspoon dried oregano
½ teaspoon ground pepper
⅛ teaspoon salt
½ cup crumbled or diced feta cheese (about 2 ounces)
½ english cucumber or 2 baby cucumbers, halved and thinly sliced
½ cup grape tomatoes, halved lengthwise
¼ cup diced green bell pepper
¼ cup thinly sliced red onion
4 kalamata olives, pitted and sliced
6 egg whites
1 tablespoon blanched almond flour
1 teaspoon za'atar
1 tablespoon finely chopped fresh parsley
Directions:
To prepare salad: Whisk oil, lemon juice, vinegar, oregano, pepper and salt together in a large bowl.
Add feta, cucumber, tomatoes, bell pepper, onion and olives to the bowl with the dressing and toss to combine.
To prepare wraps: Whisk egg whites, almond flour, za'atar and parsley together in a medium bowl until well combined.
Coat a medium nonstick skillet with cooking spray; place over medium heat for 1 minute. Pour half of the egg-white mixture (about 1/2 cup) into the pan; swirl to coat the bottom fully. Cook, lifting the dry edges gently with a spatula so the liquid egg from the center flows to the sides, until the top is almost set, 1 to 2 minutes. Cover the pan and continue cooking until the egg is completely set, about 1 minute more. Use a large flexible spatula to carefully transfer the omelet to a plate. Repeat to make a second omelet.
To assemble wraps: Spoon half the salad into the center of each omelet. Fold the bottom and sides to make a wrap. Use a 12-by-6-inch sheet of foil to wrap the bottom half of each wrap to hold it together. (Alternatively, fold the omelet in half over the filling.)
