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Thinly sliced cucumbers lend crunch to these portable wraps. Salty olives and feta, used in moderation, keep the classic salad tasty but healthy.

Martha Stewart Living, August 2010

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Credit: Raymond Hom

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Stir together yogurt, lemon zest, and garlic. Arrange pitas on a baking sheet; bake until warmed and pliable, about 3 minutes.

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  • Toss together lemon juice, cucumbers, tomatoes, onion, feta, olives, and parsley. Divide yogurt mixture among pitas, and spread. Divide salad mixture among pitas; roll to close. Wrap in parchment to secure.

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