Mediterranean Veggie Wrap (Print Version)

Fresh wrap filled with creamy hummus, smoky roasted red peppers, crisp spinach, and tangy feta cheese in a soft tortilla.

# Components:

→ Wraps

01 - 2 large flour tortillas (8-10 inches)

→ Spreads & Cheeses

02 - 1/2 cup hummus
03 - 1/3 cup crumbled feta cheese

→ Vegetables

04 - 1/2 cup roasted red peppers, sliced
05 - 1 cup fresh baby spinach leaves
06 - 1/4 small red onion, thinly sliced
07 - 1/4 cup cucumber, thinly sliced

→ Seasoning

08 - Freshly ground black pepper to taste
09 - 1 pinch dried oregano

# Method:

01 - Lay the tortillas flat on a clean work surface.
02 - Spread half the hummus evenly over the center of each tortilla, leaving a 1-inch border on all sides.
03 - Layer the baby spinach, roasted red peppers, feta cheese, red onion, and cucumber over the hummus in an even distribution.
04 - Sprinkle the filling with freshly ground black pepper and dried oregano as desired.
05 - Fold the sides of each tortilla inward, then roll up tightly from the bottom to fully enclose the filling.
06 - Slice each wrap in half diagonally and serve immediately, or wrap tightly in foil or parchment paper for transport.

# Expert Advice:

01 -
  • Everything comes together in under ten minutes without turning on a single burner.
  • The hummus acts as both spread and glue, holding every bite together without dripping.
  • You can prep the ingredients Sunday night and assemble wraps all week without them getting soggy.
  • It tastes like you ordered from a cafe but costs less than three dollars per wrap.
02 -
  • If your tortilla tears while rolling, you overfilled it or the tortilla was too cold, so warm it for ten seconds between damp paper towels next time.
  • Drain the roasted peppers on a paper towel before adding them or the moisture will soak through the tortilla and make it fall apart by lunchtime.
  • Don't press down hard when slicing or all the filling will shoot out the sides, just use a smooth sawing motion with a sharp blade.
03 -
  • Warm your tortillas for a few seconds in the microwave between damp paper towels to make them pliable and easier to roll without tearing.
  • Use a serrated knife to slice the wraps because it cuts through the layers cleanly without squashing the filling out the sides.
  • If you're vegan, swap the feta for crumbled tofu marinated in lemon juice and oregano, it gives you that salty crumbly texture without dairy.
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