Today is Brown Bag-It Day. I had grand plans to come up with some fun tips on packable lunches – and then I realized how inauthentic that would be. I pack a lunch once a week at most and it’s usually leftovers. I am no authority on brown bagging.

Instead, I decided to share one of my current favorite lunches. Working from home, I have the luxury of being able to whip up something for lunch as long as it’s fast. These Greek nachos are fast, fun and the perfect size for lunch.

Greek Nachos
(from Iowa Girl Eats)
Serves 1

1 taco sized flour tortilla (I use whole wheat)
2 T. hummus (I use cucumber dill flavored hummus)
2 T. feta cheese
8 kalamata olives, halved
1/4 c. chopped tomato
2 T. red onion, minced
2 T. Greek vinaigrette (optional) (I use oil & vinegar)

Preheat oven to 400F degrees. Cut tortilla into 8 wedges. Place wedges onto a non-stick sprayed baking sheet, lightly spray the tops with more non-stick spray, then bake for 3-4 minutes or until slightly toasted and golden brown. (If you’re using a whole wheat tortilla, you’ll have to bake it for 2-3 minutes longer.)

Spread about 1/2 teaspoon hummus onto each toasted wedge, followed by about 1/2 teaspoon feta cheese. Top with olive halves, tomato, red onion, and about 1/2 teaspoon Greek vinaigrette, if desired. Bake for 4-5 minutes or until golden brown and hot.

Linked up with Eat at Home’s Ingredient Spotlight: Tomatoes.