Greek Salad Sandwich

• Greek Salad Sandwich
• 4 8 to 10-inch whole wheat tortillas (preservative free)
• 1 cup plain or garlic hummus
• 8 slices fresh tomato
• 1 cucumber, thinly sliced
• 2 hearts of Romaine lettuce, coursely chopped
• 1/2 cup Kalamata olives, coursely chopped
• 2 ounces goat's milk feta, crumbled (optional)
• Lemon Vinaigrette
• Lemon Vinaigrette
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon salt
• freshly ground pepper, to taste
• 1 small glove garlic, pressed or minced
• 1 tablespoon capers, minced
• 1/4 cup extra virgin olive oil

1. Prep all the ingredients. Toss Romaine with vinaigrette.
2. Heat a 10" skillet or griddle over medium heat. Warm the tortillas until soft, 5 to 10 seconds a side.
3. Spread a 1/4 cup hummus on each tortilla. Divide the remaining ingredient equally among the tortillas in the following order; tomatoes, cucumbers, salad, olives and feta if using.
4. Roll up sandwich and eat!
5. Place lemon juice in a bowl with salt and pepper. Whisk until salt is dissolved.
6. While continually whisking, pour olive oil in a slow stream until fully incorporated.
7. Whisk in garlic and capers.

salad sandwich, whole wheat tortillas, garlic, tomato, cucumber, hearts of romaine lettuce, olives, goats milk, lemon vinaigrette, lemon vinaigrette, freshly squeezed lemon juice, salt, freshly ground pepper, garlic, capers, extra virgin olive oil

Taken from food52.com/recipes/6105-greek-salad-sandwich (may not work)