Panzanella Wrap

Dice tomatoes to yield 1-3/4 cups (425 mL). In medium bowl, combine tomatoes, green onions, garlic, basil, oil, vinegar, salt and pepper; add olives, if using. If desired, let stand for 15 minutes for flavours to mingle. Warm pitas in microwave on High for 20 to 30 seconds or broil for 1 minute.

Place each pita on 10-inch (25 cm) piece of parchment paper or foil. Spoon 1/2 cup (125 mL) tomato mixture onto middle of each. Fold and roll pita snugly into cone, using paper to support and seal well at bottom. Stand in mug or glass. Spoon remaining filling into pitas. Garnish with basil, if desired. Serve immediately.

Tips:

If tomato mixture is prepared up to 1 hour before serving or if tomatoes are soft, more juices will accumulate, so drain off excess before filling pitas.

Substitute low-carb whole wheat pitas (which are soft and pliable) for Greek pitas if you prefer less bread.

Note: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.