Pin it One afternoon, I opened the fridge and found odds and ends that didn't quite make a salad but felt too good to waste. A jar of roasted red peppers, a tub of hummus, some wilting spinach that still had snap. I grabbed a tortilla and started layering, no plan, just instinct. What came together in under ten minutes tasted better than anything I'd ordered out that week, and I've been making it ever since.
I started making these wraps for my coworker who was always too busy to eat properly. She'd take one look at my lunch and ask what it was, so I'd roll an extra one for her the next day. Eventually she started bringing her own tortillas to my desk, and we'd assemble them together during our break. It became our Thursday ritual, a small act of care disguised as convenience.
Ingredients
- Large flour tortillas: Look for the soft, pliable kind that won't crack when you roll them, I keep mine at room temperature before using so they fold without tearing.
- Hummus: This is your glue and your flavor base, so use one you actually enjoy eating with a spoon, I lean toward garlic or roasted red pepper varieties.
- Crumbled feta cheese: The salty, tangy punch that makes everything sing, if yours is too dry, toss it with a tiny drizzle of olive oil first.
- Roasted red peppers: Jarred ones work beautifully here, just make sure to pat them dry so they don't make the wrap soggy.
- Fresh baby spinach leaves: They add color and a mild earthiness without overpowering, and they stay crisp longer than other greens.
- Red onion: A few thin slices add sharpness and bite, but skip them if raw onion isn't your thing.
- Cucumber: For crunch and a hint of coolness, slice them thin so they don't bulk up the wrap too much.
- Freshly ground black pepper: A few twists wake up all the other flavors without adding heat.
- Dried oregano: Just a pinch brings a whisper of Mediterranean warmth.
Instructions
- Prep your workspace:
- Lay the tortillas flat on a clean cutting board or counter. Make sure they're at room temp so they bend without splitting.
- Spread the hummus:
- Use the back of a spoon to spread half the hummus over the center of each tortilla, leaving about an inch of space around the edges. This border keeps everything from squishing out when you roll.
- Layer the fillings:
- Start with spinach as your base layer, then add the roasted red peppers, feta, and any optional veggies you're using. Don't overstuff or it won't close neatly.
- Season lightly:
- Sprinkle black pepper and a pinch of oregano over the top. Taste as you go, feta is already salty so you likely won't need more.
- Fold and roll:
- Fold in the left and right sides of the tortilla about an inch, then roll from the bottom up, tucking as you go to keep it tight. The hummus will help seal the edge.
- Slice and serve:
- Cut each wrap diagonally with a sharp knife. Serve right away, or wrap tightly in foil or parchment if you're taking it with you.
Pin it One summer evening, I made a batch of these and brought them to a park picnic. A friend who claimed she didn't like wraps ate two and asked for the non-recipe. I realized then that simplicity, when done with good ingredients and a little attention, doesn't need to apologize for itself.
How to Store and Pack Them
If you're making these ahead, wrap each one tightly in parchment or foil and keep them in the fridge for up to six hours. Any longer and the spinach starts to wilt against the hummus. For lunch boxes, I tuck a folded paper towel inside the wrap to absorb any moisture, and it works like a charm. Don't slice them until you're ready to eat, the filling stays put better in one piece.
Swaps and Variations
I've made this wrap a hundred different ways depending on what's around. Arugula in place of spinach adds peppery bite, and sun-dried tomatoes work beautifully if you're out of roasted peppers. For a vegan version, skip the feta or use a plant-based crumble, it's just as good. Once I added leftover grilled zucchini and it became a whole new thing, so don't be afraid to improvise.
Serving Suggestions
These wraps don't need much company, but a handful of crispy chickpeas on the side or a small bowl of tzatziki for dipping makes them feel more like a meal. I've served them with a light soup, a handful of olives, or even just sliced fruit. They're versatile enough to stand alone or play well with others.
- Pair with a chilled glass of white wine or sparkling water with a twist of lemon.
- Serve alongside a simple tomato and cucumber salad dressed with olive oil and lemon.
- Pack with a handful of pita chips or veggie sticks for crunch.
Pin it This wrap has become my go-to when I want something fast, fresh, and satisfying without turning on the stove. It reminds me that good food doesn't have to be complicated, it just has to taste like you cared.
Recipe FAQs
- → Can I prepare these wraps ahead of time?
Yes, assemble the wraps and wrap tightly in foil or parchment paper. Store in the refrigerator for up to 4 hours. This makes them ideal for meal prep or packed lunches.
- → What vegetables can I substitute or add?
Feel free to swap spinach for arugula or mixed greens. Add cucumber slices, cherry tomatoes, kalamata olives, or thinly sliced red onion for extra crunch and flavor variety.
- → How do I make this vegan-friendly?
Replace the feta cheese with vegan feta or omit it entirely. Use store-bought hummus or make your own to ensure no animal products are included. All other ingredients are naturally plant-based.
- → What allergens should I be aware of?
This wrap contains wheat from tortillas and milk from feta cheese. Hummus typically contains sesame from tahini. Always check product labels if you have allergies or dietary restrictions.
- → Can I toast the tortilla before assembling?
Yes, lightly warming the tortilla makes it more pliable and adds subtle flavor. Toast in a dry skillet for 20-30 seconds per side or warm briefly over an open flame until softened.
- → What beverages pair well with this wrap?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the Mediterranean flavors beautifully. Sparkling water with fresh lemon is a refreshing non-alcoholic pairing.