Ingredients
Rotisserie Chicken Flatbread Wraps with Greek Salad:
- Cauliflower - 1 1/2 heads , chopped
- Romaine hearts - 1 head , chopped
- Cherry tomatoes - 1/2 pint , halved
- Cucumbers - 1/2 lb , chopped
- Mint - A few sprigs , sliced
- Paprika - 1/4 tsp
- Oregano - 1/4 tsp
- Dijon mustard - 2 tsp
- Red wine vinegar - 2 Tbsp
- Olive oil - 1/4 cup
- Pita / flatbread / lavash - 4 to 8
- Hummus - 8 oz
Prep
- Cauliflower - Chop, place into a microwave safe-container, cover with a wet paper towel, and microwave for 3 minutes.
- Romaine / Tomatoes / Cucumber / Mint - Prep as directed.
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Make
- Preheat oven to 500F (260C) degrees.
- Whisk together paprika, oregano, Dijon, red wine vinegar, and olive oil. Season to taste with salt and pepper.
- Toss half of dressing with cauliflower and then roast on a sheet pan for 12 minutes, shaking once midway through.
- Heat up flatbreads in the oven during the last two minutes of cauliflower cooking (I just place them directly on bottom oven rack in a stack).
- Toss romaine, tomatoes, cucumber, and mint with remainder of dressing.
- Spread hummus onto flatbread and then fill with roasted cauliflower and salad.
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