Mediterranean Turkey Wrap

Well..the snow seems to be gone for the moment and we seem to be back to more seasonal temperatures. It's like living on the west coast with it's rainy winters. As long as I am here in the city and working though ..rain is preferable to snow. Yay!!!It's on days like these that my mind tends to wander to warmer climates once again...there I have had my moment in the sun...now back to reality. Rain and all.



This wrap is one of my favourite lunches during the work week. The wrap has become a universal mainstay on any restaurant menu. There are as many ways to prepare them as there are cooks. I usually have mine with spinach. Sorry.. but it doesn't come with a photo today. It is already packed up and in my lunch bag and it is still dark out since it is 6:19 AM. I am having trouble getting a pleasing photo with my camera when it is still dark outside.

This particular photo was taken at the Kavos Hotel on the island of Naxos. I would highly recommend this small hotel as a place to stay in Greece!! Since my camera won't take a good photo of this wrap at this time of day this photo to me was much more preferable than a photo of a sandwich....wink....wink....

**Mediterranean Turkey Wrap**

8 flour tortillas
2 cups garlic hummus
1 cup shredded Gruyere cheese
16-oz thinly sliced turkey breast
2 medium tomatoes, seeded and coarsely chopped
4 green onions, chopped
2 carrots, shredded
1 small cucumber, peeled and seeded and cut into 1/2-inch dice
1 cup alfalfa sprouts or shredded lettuce or spinach

Spread the hummus on each tortilla leaving a 1/2-inch border all around. Top with the Gruyere cheese, turkey, tomatoes, green onions, carrots, cucumber and sprouts; and salt and pepper to taste.

Roll up tightly. Cut on the diagonal, seam side down, into 2 halves; or wrap the whole roll in plastic wrap and refrigerate up to 1 day.

Unwrap and slice just before serving..

To serve as party appetizers, cut the rolls into 1/2-inch slices and arrange on a platter lined with lettuce.

Serves 8

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