Mediterranean Veggie Wrap

Terri, I really felt right at home with this recipe. I make stuff like this all the time, but was so pleased to actually see a recipe for it actually in print. This is one of my favorite lunches! I use a laffa, which is the Mediterranean version of lavosh, which I think is actually Armenian (don't quote me on that, though). I used half parsley and half fresh coriander. I also gave it a lavish sprinkle of za'atar. The olives were from a local Lebanese deli, pickled with lots of garlic and lemon! Yum! Anyone and everyone who reads this review, make this "sandwich", you will love it! Thanks Terri!

I just had a recipe very similar to this for dinner, which I got from Rachel Ray's 30-minute Meals cookbook. I used lentils for the hummus because that's what I had on hand. In addition to the ingredients listed here, I added lemon juice and olive oil as a dressing for the veggies, plus I added some red onions to the veggies. This was delicious and satisfying. I will definitely make this again.

This was a very filling sandwich, with fresh, light ingredients. DH and I split a large lavash filled with the ingredients. I used homemade hummus, and we served with Recipe #417140, which was a nice combination. Both DH and I would make this again. Thanks for posting! Made for Sun and Spice 2013.

This was such a great combination of flavors. I loved the Mediterrnean flavors in the wrap. Thanks for posting!

YUM! I added a little diced red onion and a splash of hot sauce (to the hummus).