Big Greek Vegetarian Burrito

Ingredients

• 1 wrap-sized tortilla
• 2 Tbsp Hawaiʻi ʻUlu Cooperative ‘Ulu Hummus
• 2 Tbsp crumbled feta cheese
• 2 Tbsp kalamata olives, pitted and halved
• 3-4 slices tomato
• 2 thin slices red onion
• 1 sprig fresh dill, chopped
• ¼ cup cucumber, sliced
• ¼ each green bell pepper, sliced
• ¼ tsp dried oregano
• 1⁄8 tsp chili flakes
• ½ cup (packed) arugula
• ½ tsp red wine vinegar
• 1 tsp extra-virgin olive oil
• Salt & pepper, to taste

Directions

1. Lay the wrap down flat on a cutting board and spread a line of hummus down the center.
2. Sprinkle feta and olives over the hummus, top with tomato, onion, dill, cucumber and bell pepper. Season with oregano and chili flake.
3. Toss the arugula with vinegar, oil, salt and pepper and scatter over the top of the rest of the ingredients.
4. Spin the wrap a quarter turn so the ingredients are horizontal. Fold the edges of the tortilla in on the left and right side and roll up from the bottom, tightly, making sure all of the arugula and other ingredients stay tucked in. Cut in half and serve.

Note: Add a healthy protein like chicken or tofu. Feel free to use the veggies that you have on hand and substitute ingredients to your preferences. Kale can be substituted for arugula. Regular hummus works well too.