Save I used to think wraps were just sad desk lunches until a coworker unwrapped one during a hectic shift and the smell of roasted peppers filled the break room. She let me try a bite, and I was stunned by how something so simple could taste so vibrant. The next day I bought a jar of roasted red peppers on my way home and made my own version. Now it's my go-to when I want something filling but don't want to turn on the stove.
The first time I made these for friends, I doubled the recipe and set up a little wrap station on the counter. Everyone got to choose their own fillings, and it turned into this fun, low-key assembly line. One friend added olives, another piled on extra cucumbers, and we all ended up with something a little different. It reminded me that the best meals don't have to be complicated, they just have to bring people together.
Ingredients
- Large flour tortillas (8 to 10 inch): Look for soft, pliable tortillas that won't crack when you roll them, and warm them slightly in a dry skillet if they've been in the fridge.
- Hummus (1/2 cup): This acts as both a spread and a binder, so use a thick, creamy variety rather than a runny one to keep everything in place.
- Crumbled feta cheese (1/3 cup): The salty, tangy bite of feta balances the earthy hummus beautifully, and I've learned that a little goes a long way.
- Roasted red peppers (1/2 cup, sliced): Jarred peppers work perfectly here, just pat them dry with a paper towel so they don't make the wrap soggy.
- Fresh baby spinach leaves (1 cup): These add a crisp, fresh layer without overpowering the other flavors, and they're easier to work with than full-size spinach.
- Red onion (1/4 small, thinly sliced, optional): A little raw onion adds sharpness, but if it's too intense, soak the slices in cold water for a few minutes first.
- Cucumber (1/4 cup, thinly sliced, optional): This brings a cool, crunchy contrast that makes every bite feel lighter and more refreshing.
- Freshly ground black pepper: A few cracks of pepper wake up all the other flavors without adding heat.
- Dried oregano (pinch, optional): Just a small pinch gives a hint of Mediterranean warmth that ties everything together.
Instructions
- Prepare your workspace:
- Lay the tortillas flat on a clean surface and make sure all your ingredients are within reach. This keeps the process quick and prevents the tortillas from drying out while you hunt for toppings.
- Spread the hummus:
- Spoon half the hummus onto the center of each tortilla and spread it evenly, leaving about an inch around the edges. The border helps prevent spillage when you roll.
- Layer the vegetables:
- Start with the spinach, then add the roasted red peppers, feta, and any optional vegetables you're using. Try to distribute everything evenly so each bite has a little of everything.
- Season generously:
- Sprinkle black pepper over the top and add a pinch of oregano if you want that extra Mediterranean touch. Don't skip this step, it makes a bigger difference than you'd think.
- Fold and roll:
- Fold in the left and right sides of the tortilla toward the center, then roll up tightly from the bottom, tucking as you go. A tight roll keeps everything secure and makes it easier to eat.
- Slice and serve:
- Cut each wrap in half on the diagonal with a sharp knife. Serve right away, or wrap tightly in foil or parchment if you're taking it with you.
Save One afternoon I packed these wraps for a picnic and forgot to bring napkins. We ended up eating them with our hands, laughing as bits of feta and hummus escaped with every bite. It didn't matter that they weren't perfect, they tasted like summer and good company, and that's what I remember most. Sometimes the messiest meals are the ones that stick with you.
Make It Your Own
I've swapped spinach for arugula when I want a peppery kick, and I've added sliced kalamata olives when I'm craving something briny. A drizzle of olive oil or a squeeze of lemon juice right before rolling adds brightness. If you're feeding someone who doesn't eat dairy, skip the feta or use a vegan version, the wrap is still delicious without it.
Storing and Packing
These wraps hold up surprisingly well if you're making them ahead. I roll them tightly, wrap each one in parchment paper, and keep them in the fridge for up to a day. The key is not to slice them until you're ready to eat, that way the filling stays put. If you're packing them for lunch, tuck a little extra napkin or paper towel inside the wrap to catch any moisture.
What to Serve With It
I usually pair these with a handful of pita chips or a simple side salad dressed with lemon and olive oil. If I'm feeling fancy, I'll pour a crisp white wine or sparkling water with a lemon wedge. The wraps are light enough that they don't need much on the side, but a few crunchy extras never hurt.
- A small bowl of mixed olives adds a salty, briny contrast.
- Sliced cherry tomatoes tossed with a pinch of salt make a quick, fresh side.
- Leftover tabbouleh or couscous salad turns this into a more filling meal.
Save This wrap has become my answer to busy days and lazy evenings alike. It's proof that good food doesn't need a long ingredient list or a hot stove, just a little care and the willingness to roll with it.
Recipe FAQ
- → Can I prepare this wrap ahead of time?
Yes, you can assemble the wrap up to 2 hours ahead. Wrap it tightly in foil or parchment paper and refrigerate. For best texture, avoid adding watery vegetables too far in advance, as they may soften the tortilla.
- → What are good substitutes for feta cheese?
Try crumbled goat cheese for tanginess, ricotta for creaminess, or vegan feta for a dairy-free option. You can also omit cheese entirely and add extra hummus for richness and flavor.
- → How do I prevent the wrap from falling apart?
Don't overfill the tortilla, and ensure you leave a 1-inch border around the edges. Roll tightly from the bottom, folding in the sides first. Refrigerating for 15 minutes before eating helps the filling set.
- → Can I make this wrap vegan?
Absolutely. Use vegan feta or skip the cheese entirely. Ensure your hummus and tortillas are vegan-certified, and all other ingredients are plant-based. Add avocado or nuts for extra protein and richness.
- → What vegetables work best in this wrap?
Spinach, roasted red peppers, cucumber, and red onion are excellent choices. You can also add arugula, mixed greens, tomatoes, bell peppers, or grated carrots. Avoid overly wet vegetables to keep the tortilla from getting soggy.