California · sauce · vegetables

Veggie Wrap with Cucumber Mint Raita Sauce

My high school, and later college, friend Tonya popped up from Venice Beach to visit me this weekend. It was a blast, as it always is when friends come to town. Lots of eating out, wine tasting, bar hopping and long-walking. After an indulgent weekend, I always hit the vegetables hard to get my engines back to neutral.

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I’ve made tzatziki sauce before, but never raita. Since my neighbors conveniently started an herb garden on the back stairs, that featured mint but no dill, I opted for the Indian over the Mediterranean yogurt sauce.

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It kicked tzatziki’s butt. It also made for a delicious sauce in my lunch wrap.

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Vegetable Wrap with Cucumber Mint Raita
(makes 2 servings)

1/2 cup plain nonfat Greek yogurt
1/4 cup chopped cucumber
handful fresh mint leaves, chopped
1 green onion, diced
1/2 teaspoon lemon juice
dash cayenne pepper
pinch cumin
salt and pepper

2 wheat tortillas
1 tomato, sliced
1/2 bell pepper, sliced
feta, crumbled
pea shoots

Combine raita sauce ingredients in a small bowl. Spread sauce on tortilla and top with remaining vegetables and cheese.

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