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Mediterranean Veggie Wraps

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Quick and colorful Mediterranean veggie wraps filled with fresh vegetables and hummus, perfect for a healthy lunch or light dinner.

Ingredients

Scale
  • 4 large whole wheat wraps or tortillas
  • 1 cup hummus (store-bought or homemade)
  • 1 cup cherry tomatoes, halved (pat dry)
  • 1 cup cucumber, thinly sliced (pat dry)
  • 1/2 cup red bell pepper, thinly sliced
  • 1/2 cup yellow bell pepper, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 1 cup baby spinach or romaine lettuce
  • 1/3 cup feta cheese, crumbled (omit for vegan)
  • 1/4 cup kalamata olives, sliced (optional)
  • 2 tablespoons olive oil or lemon juice (optional drizzle)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prep vegetables: slice bell peppers, red onion, and cucumber into thin, even strips. Halve cherry tomatoes. Pat cucumbers and tomatoes completely dry with paper towels to avoid excess moisture.
  2. Lay out wraps: place each whole wheat wrap on a clean surface.
  3. Spread hummus: apply a generous layer of hummus across each wrap, leaving about a 1-inch border for easier rolling.
  4. Layer strategically: place wetter ingredients (tomatoes) toward the center, then add peppers, cucumber, and red onion. Top with spinach and sprinkle crumbled feta and olives if using.
  5. Season and finish: lightly drizzle with olive oil or lemon juice if desired. Add salt and pepper to taste—remember feta is salty, so taste first.
  6. Roll tightly: fold the bottom edge up over the filling, tuck in the sides, and continue rolling like a burrito. Apply gentle pressure so the wrap holds together without tearing.
  7. Slice and serve: use a sharp knife to cut each wrap diagonally. Serve immediately for the crispiest texture, or wrap tightly in parchment for later.

Notes

Best served fresh alongside a bowl of mixed olives or light soup. Store assembled wraps for up to 24–36 hours in the fridge.

Find it online: https://www.mealbreeze.com/mediterranean-veggie-wraps/