Ingredients
- 12 each 12" Tomato Basil Wrap (10250)
- 2 1/2 cup Bulgur Wheat, cooked
- 2 each Garlic Clove, minced
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Extra-Virgin Olive Oil
- 1 1/2 cup Cherry Tomatoes, halved
- 3/4 cup Cucumber, diced
- 1 cup Chickpeas, drained and rinsed
- 1 Tbsp. Chives, fresh, chopped
- 2 Tbsp. Parsley, fresh, chopped
- 1 Tbsp. Mint, fresh, chopped
- 1/4 cup Feta, marinated
- 3 oz. Spinach
Directions
- In a large bowl, combine bulgur, garlic, lemon juice, olive oil, tomatoes, cucumber, chickpeas, chives, parsley, mint and Feta. Mix well to combine, refrigerate for 2 hours minimum.
- Pre-heat deep fryer 350°F. Using a wide ladle, lay a tortilla in the oil and press down in the middle of the tortilla to form a small bowl with a larger rim. Hold in oil until bubbling stops or about 60-75 seconds. Remove from oil, allow to drain and cool.
- To plate: In each tortilla bowl, use 0.5 oz. spinach to make a bed, top with ½ cup tabbouleh.
