Greek Wayfaring Tortilla

1. 1

   At home: cut sun-dried tomatoes into small pieces and place them in a zip-locking bag with the basil.

2. 2

   Carry the feta separately and the olive oil in a plastic screw-top container.

3. 3

   Wrap tortilla in foil and carry that separately as well.

4. 4

   At camp: Crumble the feta cheese.

5. 5

   Add it, along with the oil to the tomatoes and basil in the bag.

6. 6

   Shake to combine and place the mixture on the tortilla.

7. 7

   Roll and eat!

* Per serving · 4 servings · Values may vary.

No additional tips available.