Friday, August 21, 2015
Foodie Fridays: Med-Mex Salad Roll-Ups
This recipe is a mash-up of one that I found on a new favorite food blog (Two Peas and Their Pod) for Greek Tacos plus the ingredients in a fabulous Mediterranean Salad my husband and I enjoyed recently from a new restaurant in nearby Athens, Georgia, called Taziki's Mediterranean Café (eat there if you get the chance because the food is delicious!). What I like about this dish is the fact that it combines two cuisines, Mediterranean and Mexican, both of which I love. Even better, you can vary the ingredients should you wish to favor one type of cuisine more than the other, or add more ingredients if you want an even more complex flavor profile.
Both of the original dishes called for garbanzo beans, but I did not have any so I used a can of tricolor beans (black, kidney, and pinto) instead. The Greek Tacos included diced cucumbers, but I did not have that either, and I do not like cucumbers, so I left them out. Ditto for the tzatziki (or taziki) sauce, even though, perversely, I love it despite the fact that there are cucumbers in it. I had queso fresco but no feta cheese, so that is what I used. The pecans are from the Mediterranean Salad, although they are more of a Georgia specialty than a Mediterranean one. If you can find good pita bread (preferably not the dried out kind from the grocery store), try using that as the wrap instead of tortillas. In fact, feel free to make any of your own adjustments, because these roll-ups are sure to taste great no matter what you add, subtract, or substitute!
Med-Mex Salad Roll-Ups
1 can (15 oz.) beans, any type, rinsed and drained
1/4 C. diced roasted red bell peppers
2-3 T. Kalamata olive pieces
1 C. diced fresh tomatoes
1/4 C. diced red onion
juice of one lime
2-3 T. balsamic vinaigrette*
1/2 C. pecans
4 8-inch whole wheat flour tortillas (or whatever you have)
salad greens (your preference)
1/2 C. crumbled queso fresco or feta cheese
extra balsamic vinaigrette
Combine the first seven ingredients in a large bowl and set aside. Put the pecans in a dry pan and cook over medium-low heat until toasted (do not allow to burn!). Taste the bean mixture for seasoning and add salt and/or pepper if needed.
To assemble, warm a tortilla in the pan used for the pecans (or in the microwave). Top with a small handful of salad greens. Add a couple spoonfuls of the bean mixture. Sprinkle on some pecans and cheese. Drizzle over a little more salad dressing (or some of the liquid from the bean mixture). Roll up and serve (careful, they will be messy when you pick them up!). Serves 4.
*I always keep a bottle of Marzetti's Simply Dressed Light Balsamic Vinaigrette in the fridge because it is my favorite dressing at the moment, but feel free to make your own or use any dressing you prefer. Or you can use tzatziki sauce instead, or use both!