flatbread | The Little GSP

Matt and I live about five minutes from work which means that we are able to drive home in the middle of the day to visit Bailey and eat lunch together. Usually we eat leftovers, lean cuisine pizzas, or lean pockets (my fav is the grilled chicken jalapeno cheddar!) but this week we decided to plan ahead and actually prep food on Monday that we could enjoy all week. The minimal amount of prep work at the beginning of the week was well worth it and we happily assembled and ate our fresh veggie wraps with feta, hummus, and basil on Tuesday, Wednesday, and Thursday.

These wraps were inspired by Cosi‘s Hummus and Veggie Sandwich and Panera‘s Mediterranean Veggie Sandwich. We made a few changes including using soft, pliable flatbread from The Fresh Market and adding our favorite types of hummus. (I prefer Trader Joe’s Cilantro Jalapeno Hummus and Matt likes TJ’s Mediterranean Hummus.) The resulting sandwiches are flavorful, colorful, and just messy enough to give you an excuse to lick the excess hummus and melted feta off of your fingers when you’re done eating. 🙂

Veggie Wraps with Feta, Hummus and Basil (makes 6 sandwiches)

You will need…
6 pieces Flatbread or flexible, fresh pita bread
Approx. 1 cup reduced fat Feta Cheese, crumbled
Approx. 1 cup of your favorite hummus
1 Red Onion, thinly sliced into rounds and cut in half
1 Cucumber, thinly sliced on a diagonal and then cut into strips
1 Red Pepper, thinly sliced into long pieces
Handful of Basil Leaves, thinly sliced

Directions:
Place one flatbread on a microwave-safe plate and sprinkle with feta cheese. Microwave on high for 30 seconds to warm up the bread and slightly melt the cheese. Top the cheese with 2-3 spoonfuls of hummus and gently spread the hummus over the cheese with the back of the spoon. Top with sliced onion, cucumber, pepper, basil and a spoonful of feta. To eat your veggie wrap, fold up the edges of the flatbread taco-style and enjoy!