Mediterranean Veggie Wrap (Print version)

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

# What You'll Need:

→ Wraps

01 - 2 large flour tortillas, 8 to 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 - Pinch of dried oregano

# How-To Steps:

01 - Lay the tortillas flat on a clean surface.
02 - Spread half the hummus evenly over the center of each tortilla, leaving a 1-inch border around the edges.
03 - Arrange spinach, roasted red peppers, feta cheese, red onion, and cucumber over the hummus in an even distribution.
04 - Sprinkle black pepper and oregano over the layered ingredients.
05 - Fold the sides of each tortilla inward, then roll up tightly from the bottom to enclose all filling securely.
06 - Slice each wrap in half on the diagonal and serve immediately, or wrap tightly in foil or parchment paper for transport.

# Tips from the pros:

01 -
  • It comes together faster than waiting for takeout and tastes infinitely fresher.
  • Every bite has texture, from creamy hummus to crisp vegetables and salty feta crumbles.
  • You can throw it together with whatever vegetables are hanging out in your crisper drawer.
  • It travels beautifully, so you can wrap it tight and take it anywhere without worry.
02 -
  • Do not overfill the tortilla or it will split when you try to roll it, I learned this the hard way with hummus and feta all over my hands.
  • Pat the roasted red peppers completely dry with a paper towel before adding them, otherwise the moisture seeps into the tortilla and makes it soggy within minutes.
  • If you are making these ahead, wrap them tightly in parchment or foil and store them seam-side down in the fridge so they hold their shape.
03 -
  • Warming the tortilla for just a few seconds makes it more pliable and way less likely to crack when you roll, especially if it has been sitting in the fridge.
  • Use a serrated knife to slice the wrap cleanly without squishing the filling, and wipe the blade between cuts for the neatest presentation.
  • If you are making several wraps at once, line them up seam-side down on a platter and cover with a damp towel to keep them from drying out before serving.
Go back