Hummus Gyro with Olive Salad, Large Family Recipe (13 servings)

15 oz black olives, sliced

1/4 cup fresh cilantro

5 limes
1/2 pound red onions

55 oz. garbanzo beans, canned

1/2 cup olive oil

6 1/2 cloves garlic

1/2 Tablespoon ground cumin

3 1/2 teaspoons Greek seasoning

3/4 pound red bell peppers
3/4 pound green bell peppers

16 oz. spring mix lettuce, ready-to-serve
1 pound cucumbers
13 whole grain-rich flour tortillas, 10 inch round, 2 ounces each

Place black olives into large mixing container.

Rinse cilantro under cool running water. Chop leaves and 1 inch of stems finely.

Rinse limes under cool running water. Juice limes. Use 1 lime for the Mediterranean olive salad and 4 limes for the hummus.

Peel and trim onions. Dice onions finely.

Peel and trim garlic. Dice finely to measure ¼ cup.

Combine olives, cilantro, lime juice, onions, and garlic. Refrigerate.

Rinse and drain beans.

Combine beans, lime juice, oil, pepper, cumin, and Greek seasoning in large container.

Pureé bean mixture in food processor in batches, if necessary. Pureé until consistency is smooth.

Rinse bell peppers under cool running water. Cut in half and remove seeds. Dice into ¼ inch pieces.

Mix red and green bell peppers together into bowl, set aside for assembly.

Place lettuce spring mix in large bowl. Rinse cucumbers under cool running water. Trim ends off and slice ⅛ inch thick slices. Place cucumbers in bowl and set aside for assembly.

Lay out tortillas on parchment paper on flat surface for assembly.

Spread ½ cup hummus on tortilla leaving a 1 inch border.

Sprinkle ¼ cup bell pepper mixture evenly over hummus.

Layer 5 slices or ¼ cup cucumbers over peppers and hummus.

Sprinkle 1 cup lettuce spring mix over cucumbers.

Top with ¼ cup Mediterranean olive salad.

Fold sides in and roll burrito style. Slice diagonally and serve both halves.

Serve immediately or store in refrigerator.