Salad Wrap with Greek Yogurt Feta Cheese Dip

Total Time:
25 min
25 min

6 servings

  • For the dip:
  • 1 cup plain Greek yogurt
  • 1/2 cup crumbled feta cheese
  • 1 lemon, juice and zest
  • 1/4 cup Italian parsley, finely chopped
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper
  • For the salad wrap:
  • 1 bunch baby red oak lettuce
  • 1 bunch baby Lolla Rosa lettuce
  • 1 bunch frisee
  • 1 small carrot, peeled and julienned on a mandoline
  • 1 small jicama, peeled and julienned on a mandoline
  • 1 cucumber, peeled and sliced lengthwise to approximately 3/4-inch-by-3-inch pieces

  • For the dip: Mix the yogurt, feta, lemon juice and zest, parsley, garlic and salt and pepper to taste in a small bowl. Refrigerate until ready for use.

  • For the salad wrap: Cut the lettuces into small bite-size pieces. Lay a slice of cucumber on a work surface. Place a piece of each lettuce and a few sprigs of the carrots and jicama on the cucumber and roll it up tightly.

  • For the presentation, arrange the rolls on a platter and serve with the yogurt dip. Enjoy.

  • Special equipment: a mandoline

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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