Marinated Olive Wraps

Servings: 3

If you’re in a rush, this recipe will take just ten minutes. If you’ve got the time, I recommend making the olives ahead and letting them marinate in the aromatic rosemary–garlic oil for optimal flavor. While I call for green olives, feel free to substitute your favorite.

 

INGREDIENTS

1½ cups pitted and sliced green olives
2 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon ground oregano
½ teaspoon crushed red pepper flakes
3 (8-inch) whole-wheat pitas
1 cup arugula leaves
½ cup fresh mint leaves

 

INSTRUCTIONS

1. Combine the green olives, garlic, lemon juice, olive oil, rosemary, red pepper flakes and oregano in a medium bowl.
2. If time allows, cover with a tea towel or plastic wrap and set aside for 1 hour. If you’re unable to wait, skip to step 3.
3. Divide the marinated olives among the 3 pitas and top with the arugula and mint. Roll each pita into a burrito and serve!

 

NUTRITION • per one serving • 

Calories 200
Total Fat 19 g 20%
Saturated Fat 2.5 g 13%
Polyunsaturated Fat 1.4 g —
Monounsaturated Fat 13.2 g —
Trans Fat 0.002 g —
Cholesterol — 
Sodium 1420 mg 38%
Total Carbohydrates 6 g 2%
Dietary Fiber 5 g 14%
Total Sugars — 
Protein 2 g 2%
Vitamin A 0.7 mcg 6%
Vitamin C 23 mcg 2%
Vitamin D — 
Potassium 30 mg —
Calcium 27 mg 2%
Iron 0.31 mg 2%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here


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