Save I started making these wraps on Sundays when I had no energy left for real cooking but still wanted something that tasted intentional. The first time, I used whatever was in the fridge: a tub of hummus my sister left behind, some wilted spinach I nearly tossed, and a jar of roasted red peppers I forgot I had. It turned out better than half the meals I actually planned that week. Now it's my go-to when I want something bright and satisfying without turning on the stove.
I brought these to a potluck once, sliced into pinwheels and arranged on a wooden board. People kept asking for the recipe, and I felt a little guilty admitting there was no cooking involved. One friend said it reminded her of a cafe she loved in Greece, and I didn't have the heart to tell her I'd never been. Sometimes the best dishes are the ones that feel like a memory even if they're brand new.
Ingredients
- Large flour tortillas: I prefer the soft, pliable kind that don't crack when you fold them, usually found in the refrigerated section rather than the shelf-stable aisle.
- Hummus: This is your creamy base and moisture source, so use one you actually like eating straight from the container, whether it's classic, roasted garlic, or red pepper.
- Crumbled feta cheese: The salty, tangy punch that makes every bite more interesting, and I always buy it pre-crumbled because I'm not above convenience.
- Roasted red peppers: Jarred ones work beautifully here, just make sure to drain them well so your wrap doesn't get soggy, and slice them into strips for easier rolling.
- Fresh baby spinach leaves: They add color and a slight earthiness without overpowering anything, and they don't need any prep beyond a quick rinse.
- Red onion: A few thin slices add sharpness and crunch, but they're optional if you're not an onion person or need to keep your breath neutral.
- Cucumber: Another optional crunch element that adds freshness and a little hydration to each bite.
- Freshly ground black pepper: Just a few twists to wake everything up without overwhelming the delicate balance of flavors.
- Dried oregano: A tiny pinch brings in that Mediterranean herb note, but skip it if you don't have any, the wrap is still great without it.
Instructions
- Prep your surface:
- Lay both tortillas flat on a clean counter or cutting board so you can work with both at once. This makes the process faster and keeps you from having to wash your hands between wraps.
- Spread the hummus:
- Use a spoon or small spatula to spread half the hummus over the center of each tortilla, leaving about an inch of bare tortilla around the edges so it can seal when you roll. Don't be shy with it, the hummus is what holds everything together and keeps it from feeling dry.
- Layer the vegetables:
- Start with a handful of spinach, then add the roasted red pepper strips, a sprinkle of feta, and any optional veggies you're using. Keep everything in the center so it doesn't spill out the sides when you fold.
- Season it:
- Give it a few grinds of black pepper and a pinch of oregano if you're using it. These little touches make the difference between a wrap that's just okay and one that actually tastes thought-out.
- Fold and roll:
- Fold the left and right sides of the tortilla in toward the center, then roll tightly from the bottom up, tucking as you go to keep everything snug. If it feels loose, you didn't fold the sides in far enough, but don't worry, it'll still taste good.
- Slice and serve:
- Cut each wrap in half on the diagonal because it looks nicer and makes it easier to eat. Serve right away, or wrap it tightly in foil or parchment if you're taking it somewhere.
Save I used to eat these on my apartment balcony in the summer, wrapped in foil with iced coffee beside me. It felt like a small vacation in the middle of the week. My neighbor once asked what smelled so good, and I had to tell her it was just vegetables and cheese in a tortilla. Sometimes the simplest things feel the most luxurious when you slow down enough to notice them.
What to Serve Alongside
These wraps are filling on their own, but I like pairing them with a handful of pita chips or a small bowl of marinated olives if I'm eating at home. A crisp white wine works if you're feeling fancy, or just sparkling water with lemon if you want something refreshing. If you're packing it for lunch, throw in some grapes or cherry tomatoes for a little extra color and crunch.
How to Store Leftovers
Honestly, these are best eaten fresh because the tortilla starts to soften after a few hours. If you need to make them ahead, wrap each one tightly in parchment paper and then foil, and store them in the fridge for up to four hours. Beyond that, the moisture from the hummus and peppers starts to break down the tortilla. If you're meal prepping, keep the ingredients separate and assemble them right before eating.
Ways to Change It Up
This wrap is a framework more than a strict recipe, so feel free to swap things based on what you have or what sounds good. I've made it with arugula instead of spinach for a peppery bite, added sliced kalamata olives for extra brininess, or drizzled a little olive oil and lemon juice over the vegetables before rolling. If you want more protein, toss in some canned chickpeas or grilled chicken. For a vegan version, skip the feta or use a plant-based crumble, it still tastes vibrant and full without it.
- Try sun-dried tomatoes instead of roasted red peppers for a richer, more intense flavor.
- Add a handful of fresh herbs like parsley or mint for a bright, herbaceous lift.
- Spread a thin layer of tzatziki along with the hummus for extra creaminess and tang.
Save These wraps remind me that good food doesn't have to be complicated or time-consuming. Sometimes the best meals are the ones you throw together on instinct, with whatever's in the fridge and a little bit of intention.
Questions & Answers
- → Can I prepare these wraps ahead of time?
Yes, you can assemble the wraps and wrap them tightly in foil or parchment paper up to 2 hours before serving. Keep them refrigerated to maintain freshness and prevent the tortilla from becoming soggy.
- → What are good substitutes for feta cheese?
Try goat cheese for a tangier option, ricotta for creaminess, or vegan feta if following a plant-based diet. You can also omit cheese entirely and add extra hummus for richness.
- → Can I use different vegetables?
Absolutely. Arugula or mixed greens work well instead of spinach. Consider adding tomatoes, bell peppers, avocado, or kalamata olives to customize your wrap to your preferences.
- → Is this wrap suitable for vegans?
It can be easily modified for a vegan diet by replacing feta cheese with vegan alternatives or omitting it completely. Confirm that your hummus and tortillas are vegan-friendly by checking the labels.
- → How should I slice and serve the wraps?
Cut each wrap diagonally in half using a sharp knife for easier handling and attractive presentation. Serve immediately while the tortilla is still soft, or wrap in foil for convenient on-the-go eating.
- → What beverages pair well with this wrap?
A crisp white wine, sparkling water with lemon, or a light herbal tea complements the Mediterranean flavors beautifully. Iced lemon water or a fresh citrus juice are also refreshing options.