Greek Vegetable Wrap

• 1 tablespoon fresh lemon juice
• 2 tablespoons coarsely grated parmesan cheese
• 2 teaspoons chopped fresh mint leaves
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 -2 cucumber, peeled and diced
• 1 large ripe tomatoes, coarsely chopped
• 12 cup chopped vidalia onion
• 10 kalamata olives, halved and pitted
• 2 cups shredded romaine lettuce, preferably hearts
• 13 cup crumbled feta cheese
• salt & fresh ground pepper
• 2 large burrito size flour tortillas (warmed)

1. In a large bowl, add the lemon juice, parmesan cheese, mint, and garlic; stir to combine.
2. Add the olive oil; whisk to combine.
3. Add the cucumber, tomato, onion, and olives; toss to combine.
4. Add the romaine lettuce and feta cheese; toss to combine.
5. Season with salt and pepper to taste.
6. Spoon half of the salad mixture onto the lower third of each tortilla; make sure the filling does not reach the edge of the tortilla.
7. Wrap up burrito style (fold in the two sides of the tortilla and roll-up the tortilla away from you).
8. Cut in half on the bias and serve immediately.

lemon juice, parmesan cheese, mint leaves, garlic, olive oil, cucumber, tomatoes, vidalia onion, olives, shredded romaine lettuce, feta cheese, salt, flour tortillas

Taken from www.food.com/recipe/greek-vegetable-wrap-62458 (may not work)