Feta accompli: Wrap up meal in a snap Self-serve: Greek filling in tortillas is healthful, unusual fare.

Fast & Fresh

July 03, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

Here's an idea for a casual meal for the grill that's a little different -- Greek wraps. The heated tortilla wraps a juicy filling of grilled mushrooms, chickpeas, tomatoes, feta cheese and a cooling yogurt sauce called a raita. A few pluses are that the meal is oh-so-quick, transportable in its separate components, can be easily doubled and is self-serve!

Fresh fruit seared on the grill is a great finish, especially topped with a kicky bourbon caramel sauce. Peel and core a fresh pineapple and then slice into 3/4 -inch thick rings. The peaches don't need peeling. Just halve and remove the pit. Grill the fruits until they just begin to brown. Then pass the sauce of about 2/3 cup purchased caramel sauce mixed with 2 teaspoons bourbon. This entire dessert can be fat-free if you purchase a fatless sauce.

Greek wraps

Makes 4 servings

L 1 pound button mushrooms (about 1 inch in diameter), cleaned

2 teaspoons olive oil

2 tablespoons lemon juice

1 (16-ounce) can chickpeas (about 1 1/2 cups), rinsed and drained

1/2 cup crumbled feta cheese

2 medium tomatoes, sliced

raita (recipe follows)

4 (8-inch) flour tortillas

Heat the grill to medium-high heat or flame.

In a clean, food-safe plastic bag, place the mushrooms, olive oil and lemon juice. Close the bag and toss.

Make the raita and place in a serving bowl.

Place the chickpeas, feta cheese and sliced tomatoes on a serving platter or in separate serving containers. Wrap the tortillas in foil.

Place the mushrooms on the grill, using a smaller vegetable rack, if necessary to keep them from falling through. Grill about 2 to 3 minutes, turning to cook on all sides. Place the tortillas on indirect heat of the grill and turn once to heat. Place the grilled mushrooms in a bowl to serve. The tortillas can be left in

the foil to keep warm.

Let each person build his or her wrap, starting with a tortilla and then adding the fillings as desired.

Raita

Makes 1 1/2 cups

1 scallion, finely chopped

1 cup chopped cucumber (no need to peel)

1 clove garlic, minced

1 tablespoon lemon juice

1 teaspoon dried mint, crumbled, or 2 teaspoons fresh chopped mint

1 1/4 cup nonfat plain yogurt

In a medium bowl, mix all ingredients.

For each serving of 1 tortilla with filling: 315 calories, 4 g saturated fat, 6 g polyunsaturated fat, 55 g protein, 46 g complex carbohydrates.

Pub Date: 7/03/96

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.