Greek Tacos

I especially like these Greek Tacos because they give you all the taste of a Mediterranean "pita/gyro wrap", without the heavy breading of an actual pita.

Don't get me wrong, I love gyro's, but I wanted to prepare something a little lighter. I also chose to use lentils in this recipe. But if you don't care for lentils or would like something different, such as chickpeas or hummus, those are great substitutions for these tacos.

Ingredients: 6 - 8 - 6" or 8" soft Flour or Wheat Tortilla's Cooking Spray Filling Ingredients: 1/2 medium Cucumber (diced) 1 cup of Cherry Tomatoes (halved) 1 small Red Onion (thinly sliced) 1/2 cup of Green Olives (halved) 1/2 cup of Greek Olives (halved) 1/3 cup of Red Bell Pepper(thinly sliced) 1 small Banana Pepper (thinly sliced) 1 cup of Romaine Lettuce (cleaned and thinly sliced) 1/4 teaspoon of Dried Basil 1/4 teaspoon of Dried Oregano The juice from 1/2 of a Lemon or 1 teaspoon of Red Wine Vinegar 1 few good drizzles of Olive Oil Sea Salt and Ground Black Pepper to taste Lentils: 1/2 cup of Brown or Green Lentils (rinsed thoroughly) 2 cups of Vegetable Broth or Water 1/2 teaspoon of Sea Salt 1 Bay Leaf Tzatziki Sauce: 5.3 oz. (2/3 cup) of Plain Greek Yogurt 1/2 medium cucumber (grated and any excess liquid squeezed off) The juice from 1/2 of a Lemon or 1 teaspoon of Red Wine Vinegar 1/2 teaspoon of minced Garlic(optional) 1 teaspoon of fresh Dill (roughly chopped) Sea Salt & Ground Black Pepper to taste

Instructions: In a medium pot, on a medium heat, simmer the ingredients for your lentils for about 15 - 20 minutes or just until soft, but not overly mushy. Add more water, if necessary. Once done, drain any excess liquid off and set to the side and remove bay leaf. Prepare/Cut all of your veggies while your lentils are cooking. In a large bowl, lightly mix all of your topping ingredients(excluding your lettuce) together. In a big skillet, on a low to medium heat, spray your skillet with a little cooking oil, then add your tortillas (2 at a time) and allow them to heat/brown a bit on each side. Place on a baking sheet, and repeat these steps until they are all done. You can keep them in a warm oven if you prefer, but I find the process goes pretty quickly, so I don't bother.

SUPPER WITH MICHELLE For the full recipe and more visit IG: @supperwithmichelle Twitter: @supperwmichelle FB: All photography by Michelle Braxton copyright 2015 supperwithmichelle