Ingredients Needed for Coleslaw and Feta Wrap
2 carrots, shredded
½ cabbage, shredded
1 pear, julienne sliced
3.5 ounces of canned beet, thinly sliced beetroot
1 teaspoon salt
1 teaspoon pepper
3.5 ounces of yogurt
1 tablespoon mustard
1 tablespoon apple cider vinegar
1 tablespoon olive oil
3 tortilla wraps or 6 small
3.5 ounces of feta
How to Cook Coleslaw and Feta Wrap
- Place the carrots, cabbage, pear, canned beets, fresh mint, and parsley in a large bowl. Season with salt and pepper.
- For the dressing add the yogurt in a jar. Add mustard, white wine vinegar and olive oil. Secure the jar with a lid and shake it to mix the ingredients. Pour it over the salad and mix the ingredients.
- Divide the salad between the tortilla wraps, and add a touch of crumbled feta over each.
- Roll the wraps, and tuck them at the sides to secure the filling.