Recently, I had the pleasure of trying several types of olives and peppers while testing out a few delicious products from Mezzetta, the food company out of Napa Valley. Mezzetta sent me a selection of products for me to try, but no other form of compensation for this post.
Mezzetta makes several varieties of peppers and olives that will help you beat the “4 PM Freak Out” – you know, that crisis that arrives with all too much regularity when you realize it’s 4:00 AGAIN, and you have no idea what you’re going to feed your family.
With the help of your favorite Mezzetta products stocked in your pantry, and the Mezzetta recipes that are readily available on their website to help you through, you can avoid the 4 PM Freak Out! Now isn’t that a welcome thought?
I went to the recipe section on their website, typed in the names of their products that I had, and clicked on the recipes under the Quick and Easy tab. I love Greek salad, which is typically a salad that utilized cucumbers, tomatoes, Kalamata olives, feta, lemon juice and oregano, and I thought the Wrap Sandwich recipe would totally fill the bill…and my family’s tummies.
The recipe called for a few items that I didn’t have, so I made some substitutions, which is, I find, an IMPORTANT STEP to AVOID the 4 PM Freak Out. In baking, proportions of dry, wet and leavening ingredients are important, but in general, in cooking, there are substitutions to recipes that you can get away with, as long as the flavors are well balanced.
The recipe I’m sharing with you today STARTED OUT as a recipe from Mezzetta’s website, but I made several substitutions, so I’m sharing the recipe that I actually MADE – my adaptation. But here’s a link to their original recipe: Greek Garden Lavash Wrap.
Since I didn’t have any artichokes, I added some grape tomatoes. Tomatoes are often found in Greek salads. The rest of the salad is so tart and tangy that the tomatoes tasted almost sweet in contrast, and that was a welcome note.
I minced my clove of garlic into a paste with 1/4 t. of sea salt, using not only a chopping motion with my knife, but also smearing the bits of garlic with the side of my knife. The sharp edges of the salt crystals help cut into the cell walls of the minced garlic, making it juicier, and more like a paste.
I didn’t have a lavash (which is an Armenian flatbread often used in wraps), so I substituted a flour tortilla. If you have lavash, use it. If not, any type of flat bread you might use to make a wrap is fine.
I also didn’t have any yogurt, so I substituted some sour cream, which worked great.
Mezzetta Greek Garden Wrap
- 1/2 c. crumbled feta cheese
- 1/4 c. sour cream
- 1 tsp. garlic that has been crushed into a paste with salt
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. fresh mint, chopped
- 1 tsp. dried oregano, crumbled
- Freshly ground black pepper, to taste
- 1 medium cucumber, peeled if desired
- 4 tortillas or pieces of flat bread
- 1-1/2 cups Mezzetta® Deli-Sliced Roasted Bell Peppers
- 1/2 c. Mezzetta® Deli-Sliced Golden Greek Peperoncini, drained
- 1/2 c. coarsely chopped Mezzetta® Pitted Kalamata Olives
- 2 C. baby spinach leaves
- 1/2 c. grape tomatoes
In a small bowl, use a fork to mix the feta, sour cream, garlic, lemon juice, mint, oregano, and ground pepper.
Cut a thin slice the length of the cucumber to create a flat surface, then rest it on the flat side and cut the cucumber lengthwise, as thin as possible, into long strips, and then into halves.
Lay out the 4 lavash on a flat work surface with a long side facing you. Spread the feta mixture evenly over the breads, leaving a 1-inch border at the tops and bottoms. Distribute the cucumber slices, roasted peppers, artichoke hearts, peperoncini, and olives over the breads. Distribute spinach leaves over the filling.
Fold the border of one piece of flatbread from the side closest to you over the filling, then continue to roll tightly until you reach the other side. Repeat to make 4 wraps.
Cut each wrap in half on a bias to make 2 sandwich halves, placing the halves seam-side down on a plate. To make ahead, wrap each roll tightly in plastic film and refrigerate up to 8 hours before cutting and serving. Enjoy this recipe for lunch or for a light dinner. Look for Mezzetta products in your grocery store on the aisle with pickles and olives. Also, check out the Mezzetta website for their other products: pizza and pasta sauces, everything spreads, Italian pickled vegetables, and their other specialty food items.