Middle Eastern Salad Wraps

From Weight Watchers New Complete Cookbook



Ingredients:
2 tbsp tahini
2 tbsp plain fat-free yogurt (I used Greek)
1 tbsp lemon juice
2 1/2 tsp EVOO
1 small garlic clove, minced (I just used a garlic olive oil)
pinch salt
2 tbsp water
2 tomatoes, cut into 8 wedges each
1 cucumber, halved lengthwise and thinly sliced
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh mint
1/4 small onion, thinly sliced
8 tortillas

Directions:
1. To prepare the dressing, in a small bowl, whisk the tahini, yogurt, lemon juice, oil, garlic, and salt with the water.

2. In a medium bowl, combine the tomatoes, cucumber, parsley, mint, and onion. Drizzle with the dressing; toss to coat.

3. To assemble the wraps, soften the tortillas according to package directions. Divide the salad among the tortillas. Fold up the bottom edge of each tortilla, then the left and right sides to enclose the filling.

Serves 4 (2 wraps each). POINTS Value per serving: 4

Comments:
I admit, I didn't eat this. Adam had picked the recipe and it didn't appeal to me at all. Plus, I had filled up on fresh strawberries from our local farm stand. (Eee! I love strawberry season!)

Adam said this was very good. I'll take his word for it. The dressing is kind of runny so perhaps halve that part unless you like runny wraps.