Things You'll Need:
- Large bowl
- Pastry blender
- 2 cups flour
- 1/4 teaspoon salt
- 1/4 cup vegetable shortening
- 1/2 cup water, warm to the touch
- Pastry or bread board, floured
- Rolling pin
- Heavy griddle or frying pan
- 4 ounces feta cheese, cubed
- 4 tomatoes, wedged or chopped
- 1 cucumber, sliced into rounds or half-moons
- 1 large onion, sliced in rings
- 1/2 green pepper, sliced in strips
- 20 black olives, whole
- 1/4 teaspoon black pepper, ground coarsely
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt to taste
- 3 tablespoons extra virgin olive oil
- Glass jar with lid
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Step 1
Use a pastry blender to combine 2 cups flour, 1/4 teaspoon of salt and 1/4 cup of vegetable shortening in a bowl. Work the shortening into the flour until the flour mixture resembles small peas in size.
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Step 2
Add the warm water to the flour a bit at a time, stirring until the dough forms a ball. It may take less than the full 1/2 cup to achieve this.
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Step 3
Turn the dough ball onto a floured pastry board and knead until the dough becomes elastic and stretches without breaking. This can take several minutes.
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Step 4
Divide the dough into 8 sections and form each section into a ball.
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Step 5
Roll each ball out into a 7 to 8 inch circle on the floured pastry board using a rolling pin.
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Step 6
Heat a dry skillet or griddle over medium heat until hot. Cook the wraps one at a time until they begin to brown on each side.
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Step 1
Combine feta cheese, tomatoes, cucumber, onion, green pepper and olives in a large bowl.
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Step 2
In a jar, combine olive oil, black pepper, dried oregano, and garlic. Add salt to taste. Shake to combine.
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Step 3
Pour the dressing over the salad in the bowl and distribute throughout.
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Step 4
Place the desired amount of Greek salad on the center of a fresh wrap.
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Step 5
Fold the outside corners of the wrap toward the center, the roll the remainder of the wrap to enclose the salad within.
