Vegan Greek Salad Wrap with Homemade Tofu Feta

Posted by in 4th of July, Cooking, Lunch/Dinner, Salads, Super Bowl Sunday | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Thursday!!

 

 

 

 

 

 

 

If there is one concept I loved while being always on the go in the NYC, it was a salad wrap! While Carbs get a bad “wrap”, you can easily choose everything from whole wheat to gluten free and the list goes on. In addition they are perfect mess free option for entertaining and are just so easy to throw together! 

 

If you know anything about me, I’m all about the Greek flavors. Whether it’s the oregano, olives, cucumber or feta, I was just always enamored with all things Greek. Back in 2014 I decided to explore a vegan feta option and the recipe still holds up even years later. Just like traditional feta you can throw it on everything from salads to sandwiches, pizza, pasta and more!! In addition, it’s just so easy!!

 

 

 

 

 

 


 

What’s fab about this salad wrap, is everything! It’s quick, easy, veggie packed, flavor packed, features my staple tofu feta, an effortless dressing, is affordable, perfect for any season, great for travel, great for entertaining, and can easily be made in bulk!

 


 

If you love all things greek, are searching for a new salad, or are intrigued by homemade tofu feta, you have to try this recipe for vegan Greek Salad Wraps with lemon herb vinaigrette!

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy

Veggie Packed

Flavor Packed

Perfect for entertaining 

Homemade tofu feta 

Easy lemon herb dressing 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Greek Salad Wrap with homemade tofu feta


  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 wraps 1x
Scale

Ingredients

Wrap:  

  • 2 flour tortilla s (10 inch)
  • 2 cups chopped lettuce
  • 1/2 cup sliced olives
  • 1/2 cup chopped tomatoes 
  • 1/4 cup sliced red onion
  • 1/2 cup sliced english cucumber 

Tofu Feta: 

  • 1 block firm tofu
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/2 lemon, juice
  • 1/2 tsp salt
  • 2 Tbsp fresh oregano

Dressing: 

  • 1 Tbsp lemon juice 
  • 1/4 cup red wine vinaigrette 
  • 1 tbsp olive oil
  • salt/pepper as needed 
  • 1 clove garlic, minced
  • 1 Tbps fresh chopped oregano 

Instructions

  1. Press the tofu with paper towels to remove excess water. Cut into small cubes. Throw in a jar with the remaining ingredients. Shake and store. The longer you store the more firm the tofu gets and the better it tastes!
  2. For the salad wraps combine all of the ingredients in a bowl (I crumble the tofu), add just a tbsp or so of the dressing leaving the rest to add/dip in as you enjoy. Place the ingredients towards the bottom of the wrap leaving a little space to fold over the salad. 
  3. Fold the end over the salad and fold the sides in keeping the wrap tight. Roll all the way up. Take a square sheet of parchment paper and roll the same way. Start at the bottom, fold over the wrap, fold the sides in and roll up. Slice down the middle at an angle and serve. 

 

 

 

 

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