Sunday, January 29, 2017

Soup and Salad Wraps Dinner

Recipe for lettuce wraps filled with hummus, vegetables and feta cheese.

I think I've made it known in the past that I'm obsessed with soup in cold weather. And by cold weather, I mean starting right after Labor Day. And by "made it known" I mean multiple times per year going back forever. So, it's a soup-fest around here for most of the year.

Recipe for lettuce wraps filled with hummus, vegetables and feta cheese.



I definitely like making my own soup when I have the time but, life is busy and, if you open my cupboard, you'll also see a row of canned soups. That wasn't always the case until the first time I tried Progresso's Light soups. I had to double check the nutrition information to believe it was really light because this stuff tastes way too good. And it actually is good with antibiotic-free all white chicken meat, vegetables and delicious broths. Walmart is a great source for the entire line of flavors and I probably have them all in my kitchen.

Recipe for lettuce wraps filled with hummus, vegetables and feta cheese.

I'm often the soup for dinner type and, while I love a soup and sandwich combo, the Progresso Chicken Noodle is so generously packed with noodles that I really don't need the extra carbs. So I keep it light with a lettuce wrap filled with easy to prep veggies. I usually choose either Romaine or spinach because I like their flavor. Then add a generous schmear of hummus, some julienned carrots and cucumbers and a sprinkle of sharp crumbled feta. So I get my hot comforting bowl of soup, loaded with chicken and noodles, with a crispy and healthy side. I love dinner. Enjoy!
Yield: 2 Servings
Author: Anita Schecter
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Recipe for lettuce wraps filled with hummus, vegetables and feta cheese.

Soup and Salad Wraps Dinner

Prep time: 10 MinTotal time: 10 Min
Recipe for lettuce wraps filled with hummus, vegetables and feta cheese.

Ingredients

  • 4 Leaves of Romaine lettuce or spinach
  • 4 Teaspoons hummus
  • 2 Carrots, peeled and julienned
  • 1/2 Seedless (English) cucumber, julienned
  • 1/4 Cup crumbled feta cheese

Instructions

  1. Wash and pat dry the lettuce or spinach leaves. If using Romaine, cut out the thick inner vein of the leaf.
  2. Spread each leaf with 1 teaspoon of the hummus then layer on even amounts of the julienned carrots, cucumber and cheese. Roll to seal.
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