Directions:

To Prepare Minted Cucumber Salad:

In a small bowl, combine the oil, vinegar, and sugar; mix until well-blended. Add cucumber, mint, parsley, and orange zest. Toss gently until evenly coated. Cover and keep refrigerated for at least 2 hours until ready to eat. Drain off excess dressing when serving. 

To Prepare Tabbouleh Salad:

In a pot, over medium-high heat, add bulgur wheat to cold water. Bring to a boil. Reduce heat to low. Simmer for 12 to 15 minutes or until tender and water is absorbed. Spread out on a plate or baking sheet to cool. Combine cooked bulgur, lemon juice, tomatoes, parsley, mint, and olive oil in a medium bowl. Mix well. Cover and keep refrigerated until ready to enjoy.

To Prepare Green Goddess Watercress Dressing:

In a small food processor or blender, puree the spinach, watercress, parsley, tarragon, and garlic. Scrape down the sides as needed. Slowly add the oil into the food processor or blender and blend until smooth and emulsified into a thick dressing. Add the mayonnaise, mustard, salt, pepper, and lemon juice and blend. Add water, as needed, to achieve the proper consistency. Note: The dressing should be thick but pourable, similar in thickness to Ranch dressing.

To Prepare Charred Carrots:

Turn a broiler or grill to high heat. Peel carrots and toss carrots in oil. If broiling, place carrots on a baking sheet. Cook carrots under the broiler or on the grill, turning every 4 to 5 minutes, until charred. This will take about 15 to 20 minutes. Drop the oven temperature to 350 degrees Fahrenheit. Roast carrots for 5 to 7 additional minutes or until tender. Once tender, cool quickly in the refrigerator. Once chilled, slice on the diagonal 1/4-inch thick. Carrots can be cooked up to 2 days ahead of time and kept in the refrigerator.

To Assemble Falafel & Veggie Flatbread Wrap:

Roll out the dough into a 10-inch long strip with a rolling pin. Stretch the dough with your hands until it is about 5 inches wide. The dough should be in a free-form rectangle shape. Heat a clean, well-oiled grill or griddle pan on high. Brush each dough with 1 teaspoon olive oil. Place dough oil-side down on the grill and cook for 1 to 1 1/2 minutes, then flip and cook for another 30 to 60 seconds until golden brown and with black char marks. Place a cooked flatbread on a cutting board. Top the bottom half of the flatbread in the following order:

– 1/2 cup minted cucumber salad

– 1/2 cup charred carrots

– 3 falafel

– 2 tablespoons green goddess watercress dressing.

Roll up the wrap and secure with 2 toothpicks. Slice in half between the toothpicks. Enjoy immediately with 1/2 cup tabbouleh salad.

Chef Tips:

– Premade falafel can be found in the frozen section or purchased from many Mediterranean or Levantine grocery stores.

– Arugula is the closest match if you cannot find watercress, also known as cress.

– Extra orange zest can be dried or frozen for future use. Freeze orange zest in oil in ice cube trays for an infused oil. Orange zest can also be folded into softened butter. One medium orange yields about 1 to 2 tablespoons of zest.