It was a pretty wild summer. I finished the last rotations of my internship, which involved some very early mornings and very late nights, and somehow David and I managed to plan the details of our wedding, which took place on August 24th. We focused a lot on spending quality time together throughout the summer months to help manage the stress, so there wasn’t a lot of time left for cooking; this simple wrap became a frequently repeated dinner option. So simple that it’s what I chose to serve to my bridesmaids and mom as we all got ready together the morning of the wedding.
David and I planned a very Bostonian wedding. We’re both long-time residents of Boston’s North End, and we were so happy to have our venues highlight the best of our neighborhood. We got married in historic Old North Church (of “one if by land, two if by sea” fame) and snapped our portraits under the arbor at Christopher Columbus park, right along the harbor.
And we invited our friends and family to join us for dinner and dancing at the New England Aquarium. It was a beautiful night.
My mom, my two sisters, two bridesmaids, and I got ready in the parish house right next door to the church. We took turns doing our make up and having our hair done up by the stylists. Because everyone tells you to make sure you eat something on your wedding day, we planned ahead for a picnic (of sorts) that would be festive, celebratory, but not heavy or messy. My sisters brought champagne and I made these wraps.
It’s easy to keep the essential ingredients on hand (quinoa, hummus, feta, and olives) and buy fresh new tomatoes, bell peppers, and arugula every couple of days. Our favorite hummus option was the Greek hummus from Whole Foods.
Greek Hummus Wrap
Ingredients
1 whole wheat wrap
2 Tablespoons Greek hummus (olive flavored, though garlic or original hummus will work well, too)
1/4 cup arugula
2 Tablespoons tomatoes, diced
2 Tablespoons bell pepper, diced
1 teaspoon olives, chopped
1 Tablespoon crumbled feta cheese
1/4 cup of quinoa
Steps
1. Warm the wheat wrap in an oven, toaster oven, or in a skillet. You want the wrap to be pliable, not crisp.
2. Spread the hummus over the surface of the wrap. Arrange a layer of arugula over the hummus; spread the tomatoes and bell pepper on top of the greens. Top with quinoa, feta cheese, and olives. Wrap tightly.
Being one of the lucky ladies in Meg’s wedding, I can say that this wrap was delicious!! I still can’t believe Meg, being the bride, made lunch for everyone on her special day!