This Delicious Greek Salad Wrap Has 17 Grams of Protein

What do you prefer to have for dinner? A wrap or a salad? Wait, why can’t it be both? This high-protein meal features a Greek salad wrapped in egg whites and served to the customer. Additionally, it can be a fantastic breakfast option. Here is the recipe and all the instructions.

A Healthy Greek Salad Wrap

You can eliminate the need for refined carbs that are present in traditional flour tortillas by replacing them with a high-protein wrap that is produced from an omelet made from egg whites. The wrap made with egg whites alone has fewer calories and less saturated fat than other options. Consuming an excessive amount of saturated fat has been associated with an increased risk of heart disease.

To elevate the flavor of the Greek salad while also contributing some saltiness to the dish, you can reduce the amount of salt that is used in the dressing and instead use feta cheese and olives in the salad itself. It is simple to reduce the amount of sodium you take in by increasing the proportion of your diet that is comprised of products that add more taste than salt alone. A high salt intake has been linked to an increased risk of high blood pressure as well as heart disease.

Ingredients Used for the Salad
1 tablespoon extra-virgin olive oil
1 teaspoon of vinegar
1/2 teaspoon dried oregano
1 teaspoon of lemon juice
1/2 teaspoon of ground pepper
1/8 teaspoon of salt
1/2 cup crumbled or diced feta cheese
1/2 cup grape tomatoes, halved lengthwise
1/2 English cucumber or 2 baby cucumbers, halved and thinly sliced
1/4 cup diced green bell pepper
4 Kalamata olives, pitted and sliced
1/4 cup thinly sliced red onion

Ingredients for Omelet Wraps
1 tablespoon of blanched almond flour
6 egg whites
1 teaspoon finely chopped fresh parsley
1 tablespoon za’atar

How to Make It

To make the Greek salad, combine olive oil, lemon juice, oregano, vinegar, black pepper, and salt in a large bowl. Then, toss the feta, bell pepper, tomatoes, onion, and olives in the dressing in a bowl. To prepare the wraps, thoroughly combine egg yolks, almond flour, za’atar, and parsley in a medium bowl.

Coat a medium nonstick skillet with cooking spray. Heat for one minute over medium heat. Pour half of the egg-white mixture into the pan and swirl to evenly saturate the base. Cook, delicately lifting the dry edges with a spatula so the liquid egg from the center flows to the sides, for one to two minutes, or until the top is nearly set. Continue cooking until the egg is completely set, about one minute longer with the lid on. Use a large flexible spatula to transfer the omelet to a plate.

To cook the wraps, place one-half of the Greek salad in the middle of each omelet. To create a wrap, fold the bottom and sides inward. Wrap the bottom half of each wrap with a 12-by-6-inch sheet of foil to secure it together.