Close up view of Greek rice salad wrap.

Greek Rice Salad Wrap

Crisp garden vegetables and fresh herbs mingle with rice, feta cheese and Greek olives for a refreshing salad that can be wrapped in flatbread or served on a bed of lettuce. A sensational meal to “eat-in” or “take-out”.

  • Servings


  • 6 cups white or brown rice, cooked
  • 2 cups cucumber, chopped
  • 2 cups tomato, diced
  • 1 cup green onions, thinly sliced
  • 1 cup fresh parsley, chopped
  • ½ cup fresh mint leaves, chopped
  • ½ cup olive oil
  • ½ cup lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup crumbled Feta cheese
  • ½ cup pitted Kalamata olives, chopped
  • 12 pieces pita bread or flatbread
  • 12 leaves lettuce


  • Combine rice, cucumber, tomato, green onions, parsley, and mint in large bowl.
  • In small bowl stir together olive oil, lemon juice, salt and pepper and pour over rice mixture. Toss well to coat. Stir in feta cheese and olives; cover and chill.
  • To serve, line pita pockets or flatbread with lettuce. Fill with about 1 cup rice salad and roll up.