Total Time
5mins
Prep 5 mins
Cook 0 mins

This comes from Lipsmackin Vegetarian Backpackin. Zucchini spears would make a nice addition.

Directions

  1. At home: cut sun-dried tomatoes into small pieces and place them in a zip-locking bag with the basil.
  2. Carry the feta separately and the olive oil in a plastic screw-top container.
  3. Wrap tortilla in foil and carry that separately as well.
  4. At camp: Crumble the feta cheese. Add it, along with the oil to the tomatoes and basil in the bag.
  5. Shake to combine and place the mixture on the tortilla. Roll and eat!

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