In a large bowl, add the lemon juice, parmesan cheese, mint, and garlic; stir to combine.
Add the olive oil; whisk to combine.
Add the cucumber, tomato, onion, and olives; toss to combine.
Add the romaine lettuce and feta cheese; toss to combine.
Season with salt and pepper to taste.
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.
Wrap up burrito style (fold in the two sides of the tortilla and roll-up the tortilla away from you).
Cut in half on the bias and serve immediately.
Ingredients:
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 cucumbers, peeled and diced
1 large ripe tomatoes, coarsely chopped
1/2 cup chopped vidalia onions
10 kalamata olives, halved and pitted
2 cups shredded romaine lettuce, preferably hearts
1/3 cup crumbled feta cheese
salt & fresh ground pepper
2 large burrito size flour tortillas ( warmed)
Steps/Methods:
In a large bowl, add the lemon juice, parmesan cheese, mint, and garlic; stir to combine.
Add the olive oil; whisk to combine.
Add the cucumber, tomato, onion, and olives; toss to combine.
Add the romaine lettuce and feta cheese; toss to combine.
Season with salt and pepper to taste.
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.
Wrap up burrito style (fold in the two sides of the tortilla and roll-up the tortilla away from you).
Cut in half on the bias and serve immediately.
