Greek Veggie Wraps

My oldest baby is going off to Kindergarten in the fall, so I plan to try out a bunch of lunchbox friendly recipes this summer for him as well as for his teacher parents.  It was Kismet that right around the same time my search began, Annie from Annie's Eats began a series of lunch recipes called "Let's Do Lunch," and this was one of the first featured recipes.

I made this exactly as written for myself, and removed the banana peppers for my husband and me.  The two of us REALLY enjoyed this and will be packing it in our lunchboxes, though we both love the idea of adding olives; we disagreed on whether those olives should be black or kalamata.  The boys weren't enthused, and neither really ate much.  The oldest liked picking out his tomatoes and carrots, but wouldn't touch anything else, and of course they both loved the pita chips and hummus I served on the side.

Greek Veggie Wraps Source:  Annie's Eats

Ingredients

For the dressing:
3 tbsp. balsamic vinegar
5 tbsp. extra virgin olive oil
Salt and pepper, to taste

To assemble:
4 (10-inch) wraps or tortillas
Hummus
Cooked whole wheat couscous
Baby spinach leaves
Diced fresh tomatoes (or halved grape tomatoes)
Julienned or shredded carrots
Chopped banana peppers
Sliced Black olives
Crumbled feta cheese

Directions

• Make the dressing by whisking together the oil and vinegar.
• Build your wrap:  place tortilla on a flat surface and spread a thin layer of hummus around.  Spread a thin layer of couscous around on top of the hummus.  Top this with a handful of spinach, some tomatoes, and some carrots.
• For the next layer, add a handful of banana peppers, a handful of olives, and a sprinkling of feta.  Drizzle with dressing (store the remaining dressing in an airtight container).
• Roll your wrap like a burrito and slice in half.  Store in an airtight container and serve within 6 hours.