Panzanella wrap

Step by Step

Step 1

Dice tomatoes to yield 1-3/4 cups (425 mL). In medium bowl, combine tomatoes, green onions, garlic, basil, oil, vinegar, salt and pepper; add olives, if using. If desired, let stand for 15 minutes for flavours to mingle. Warm pitas in microwave on High for 20 to 30 seconds or broil for 1 minute.

Step 2

Place each pita on 10-inch (25 cm) piece of parchment paper or foil. Spoon 1/2 cup (125 mL) tomato mixture onto middle of each. Fold and roll pita snugly into cone, using paper to support and seal well at bottom. Stand in mug or glass. Spoon remaining filling into pitas. Garnish with basil, if desired. Serve immediately.

Step 3

If tomato mixture is prepared up to 1 hour before serving or if tomatoes are soft, more juices will accumulate, so drain off excess before filling pitas.

Step 4

Substitute low-carb whole wheat pitas (which are soft and pliable) for Greek pitas if you prefer less bread.

Ingredient

Red wine vinegar

5 ml 0.18 fl. ozs
Green onions, sliced

2 ontario 2 ontario
Olive oil

15 ml 0.52 fl. ozs
Field tomatoes, seeded

2 ontario 2 ontario
Clove ontario garlic, crushed

1 small 1 small
Sliced fresh basil leaves (about 8 leaves)

0.33 ml 75 ml
(0.5 ml) each salt and pepper

0.12 tsp 0.12 tsp
Sliced kalamata black olives (optional)

2 ml 25 ml

Panzanella wrap

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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