INGREDIENTS
- 2 Atoria's Family Bakery Whole Grain & Flax Lavash wraps
- ½ lb chickpeas, drained
- ½ lb summer squash, sliced
- 5 oz cherry tomatoes, halved
- ½ cup Greek yogurt
- ¼ lb Persian cucumber, grated
- 1 lemon
- Fresh mint, chopped
- Fresh basil, chopped
- Fresh parsley, chopped
- 1 tbsp sherry vinegar
- 1 tbsp olive oil
- Moroccan spice blend (sumac, coriander, cumin)
- Salt and pepper
INSTRUCTIONS
- Cook the broccoli and green beans until tender.
- In a bowl, mix the broccoli with cheddar cheese and half the scallions. Stuff the mixture into the Pita pockets.
- Heat the Pitas in a pan until the cheese melts and the outside is lightly crisp.
- Toss the chickpeas, kidney beans, green beans, parsley, remaining scallions, red wine vinegar, olive oil, salt, and pepper to make the bean salad.
- Mix the yogurt with lemon juice and serve with bean salad.
NUTRITION
Serving Size: 2 Servings
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