Mediterranean Veggie Wrap (Print Version)

A vibrant wrap featuring hummus, roasted peppers, spinach, and feta cheese. Fresh, quick, and perfect for lunch or dinner.

# What You'll Need:

→ Wraps

01 - 2 large flour tortillas (8–10 inch)

→ 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 (optional)
07 - 1/4 cup cucumber, thinly sliced (optional)

→ Seasoning

08 - Freshly ground black pepper to taste
09 - Pinch of dried oregano (optional)

# Method:

01 - Lay the tortillas flat on a clean work surface.
02 - Spread 1/4 cup hummus evenly over the center of each tortilla, leaving a 1-inch border around the edges.
03 - Arrange spinach, roasted red peppers, feta cheese, and optional vegetables over the hummus in an even distribution.
04 - Sprinkle with freshly ground black pepper and dried oregano if desired.
05 - Fold the sides of each tortilla inward, then roll tightly from the bottom to fully enclose the filling.
06 - Slice each wrap diagonally in half and serve immediately, or wrap tightly in foil or parchment paper for transport.

# Expert Advice:

01 -
  • It comes together in minutes without turning on the stove, making it perfect for those days when you want real food but zero fuss.
  • The creamy hummus with the smoky peppers and salty feta hits that savory spot in a way that feels indulgent but keeps you light.
  • You can wrap it up tight and take it anywhere, from your desk to a park bench to a road trip cooler.
02 -
  • Don't skip draining the roasted peppers, I once left them too wet and ended up with a wrap that leaked red juice all over my lap in the car.
  • If your tortilla cracks when you roll it, warm it for 10 seconds in the microwave between damp paper towels to make it pliable again.
03 -
  • Use a serrated knife to slice your wrap, it cuts through cleanly without squishing the filling out the sides.
  • If you're making several at once, line them up seam-side down on a platter and cover with a damp towel to keep the tortillas from drying out before serving.
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