Pico Hummus Gyro (7 servings)

2 1/2 limes

1/2 cup red onions

3 1/2 cloves garlic

30 oz garbanzo beans

cooked

1/3 cups olive oil

2 teas. cayenne pepper

1 teaspoons ground cumin

2 teas. Greek seasoning

5 1/2 red bell peppers

5 1/2 oz. green bell peppers

12 oz. spring mix lettuce

ready-to-serve

1/2 pound cucumbers

1/2 pound tomatoes

2 1/2 oz. Feta cheese crumbles

7 large wraps

Rinse limes under cool running water. Juice limes.

Peel and trim onions. Dice onions finely.

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

Combine salsa, cilantro, half the lime juice, onions, and garlic. Refrigerate at 41°F or lower.

Rinse and drain beans.

Combine beans, the rest of the 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 and tomatoes under cool running water. Trim ends off the cucumbers and slice ⅛ inch thick slices. Dice the tomatoes.

Place cucumbers and tomatoes in separate bowls 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 ¼ cup cucumbers over peppers and hummus.

Sprinkle 1 cup lettuce spring mix over cucumbers.

Top with ¼ cup diced tomatoes.

Top with 1 Tab. Feta cheese

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

Serve immediately one hummus gyro for each serving or keep cold in the refrigerator.