11/18/16

Spinach, Feta and Black Olive Wraps! (Using leftovers from my Greek Pizza)

Reposting from 2015





This is a quick fly-by post of my lunch yesterday.  The night before, I had made a Greek Pizza (low carb option here) and had extra feta mix left.  I used it in a low carb wrap with fresh spinach and black olives.  It was so simple yet so very good, I thought I'd share.

Here is the original pizza recipe (not low carb) - posted here a kajillion times, but it's one of our favorites.  Now, it's good for fresh cold wraps too.  Just make the filling and use it on tortillas or wraps as you wish. To make it low carb, leave out the high carb vegetables that may throw your counts off - or only use about 1/4 of what is called for (like less of the red onion and leave out the sun dried tomatoes).  Use a low carb wrap or tortilla.


Spinach, Olive and Black Olives (Greek Pizza)
Can be made into wraps!

1/2 c mayonnaise
4 garlic cloves, minced
1 c crumbled feta cheese
1 12 inch pre baked crust
1/2 c oil packed sun dried tomatoes, coarsely chopped plus 1 T of the oil
1/4 c pitted Kalamata Olives, chopped
1 t dried oregano
2 c baby spinach leaves
1/2 small red onion, halved and thinly sliced

Preheat oven to 450. Mix mayonnaise, garlic and 1/2 c feta in bowl. Place pizza crust on cookie sheet and spread the mayonnaise mixture over. Top with tomatoes, olives and oregano. Bake 10 minutes. Toss spinach and onion with 1 T tomato oil. Top the hot pizza with this mixture and the remaining feta. Return to oven, bake 2-3 minutes longer. Cut and serve.







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