Greek-Style White Bean & Roasted Pepper Pita Wraps
with Bulgur Chopped Salad & Tzatziki
Cooking time
15 minutes
Servings
4
Calories
580 /serving
Ready, spready, go! Dinner is tasty, timely and totally easy when you deploy this Greek-inspired recipe. It brings in heartiness from white kidney beans and sweetness from peppers, roasted to just-soft in a boldly herbed blend and a drizzle of lemony vinaigrette. Spread each naan with irresistibly creamy tzatziki, load on the warm ingredients, and call it a wrap. A quick bulgur salad, with chopped cucumbers and tomatoes, refreshes between bites.
We will send you:
- 1 Lemon
- 3 Cucumbers
- 3 Tomatoes
- 2 Sweet peppers
- 540ml White kidney beans (canned)
- 160g Bulgur
- 180g Garlic-cucumber yogurt (tzatziki)
- 4 Pita
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk, Wheat
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
22 g
Saturated Fat
4 g
Sodium
760 mg
Total Carb
84 g
Sugars
13 g
Protein
20 g
Fibre
18 g
Preparation
Cook the bulgur
Preheat the oven to 450°F. In a medium pot, combine the bulgur, 1 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and allow to cool slightly.
Start the sweet peppers
Meanwhile, core and cut the sweet peppers lengthwise into 1-inch pieces. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 5 to 7 min., until beginning to soften.
Mise en place
Meanwhile, drain and rinse the kidney beans. Halve the cucumbers lengthwise; cut crosswise into 1-inch pieces. Cut the tomatoes into ½ inch wedges. Juice the lemon. In a large bowl, make the vinaigrette by combining the lemon juice, 4 tbsp oil, the remaining spices and S&P.
Finish the sweet peppers & roast the kidney beans
When the sweet peppers are beginning to soften, remove from the oven and add the kidney beans and ½ the vinaigrette; toss well. Roast, 3 to 5 min., until the beans are warmed through and the sweet peppers are tender.
Warm the pita
Meanwhile, wrap the pita in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
Make the salad & serve
To the bowl of remaining vinaigrette, add the cucumbers, tomatoes and bulgur; toss well. Divide the pita between your plates. Spread with the tzatziki. Top with the sweet peppers and kidney beans. Tightly wrap the pita around the filling. Serve the salad on the side. Bon appétit!
