Save I used to think wraps were just sad desk lunches until a colleague returned from Crete and made these for our team potluck. The smell of roasted red peppers and oregano filled the break room, and suddenly everyone wanted the recipe. I scribbled it on a Post-it note that I still have tucked in my favorite cookbook. Now it's my go-to whenever I need something that feels indulgent but comes together in the time it takes to boil water.
The first time I packed these for a hiking trip, my friend opened hers at the summit and declared it the best thing she'd ever eaten outdoors. I think the altitude helped, but she wasn't wrong. There's something about the contrast of cool cucumber, tangy feta, and the slight sweetness of roasted peppers that just works. We sat on that rock ledge, legs dangling, wraps in hand, and I realized sometimes the simplest meals are the ones you remember.
Ingredients
- Large flour tortillas: Go for the soft, pliable kind that won't crack when you roll them, I learned this after my first attempt split down the middle.
- Hummus: This is your flavor foundation, so use one you actually enjoy eating straight from the container, garlic or roasted red pepper varieties work beautifully here.
- Crumbled feta cheese: The briny, tangy punch that makes this wrap sing, buy it in a block and crumble it yourself for better texture.
- Roasted red peppers: Jarred ones are a lifesaver and taste just as good as homemade, just drain them well so your wrap doesn't get soggy.
- Fresh baby spinach leaves: Tender and mild, they add color and nutrition without overpowering the other flavors.
- Red onion: A few thin slices add a sharp bite that cuts through the creaminess, but skip it if raw onion isn't your thing.
- Cucumber: Brings a refreshing crunch that lightens the whole experience, I like English cucumbers because they have fewer seeds.
- Black pepper and oregano: Just a pinch of each wakes up all the Mediterranean flavors without adding extra salt.
Instructions
- Prep Your Workspace:
- Lay the tortillas flat on a clean surface and have all your ingredients within arm's reach. This makes the assembly process smooth and keeps you from hunting for things mid-roll.
- Spread the Hummus:
- Spread half the hummus evenly over the center of each tortilla, leaving about an inch around the edges so it doesn't squish out when you roll. Use the back of a spoon to get it nice and even.
- Layer the Fillings:
- Start with the spinach as your base layer, then add the roasted red peppers, feta, and any optional veggies you're using. Don't overstuff or the wrap will fight you, trust me on this.
- Season Thoughtfully:
- Sprinkle with freshly ground black pepper and a pinch of oregano if you want that extra Mediterranean vibe. A little goes a long way here.
- Roll It Up:
- Fold the left and right sides of the tortilla in first, then roll tightly from the bottom up, tucking as you go to keep everything snug. The first roll is always the trickiest, but you'll get the hang of it.
- Slice and Serve:
- Cut each wrap in half on the diagonal for that deli-style look. Serve immediately or wrap tightly in foil or parchment if you're taking it on the road.
Save My sister made these for her book club last month and texted me a photo of six empty plates with the caption, everyone wants to know if you'll cater. I laughed, but it reminded me why I love this recipe. It's one of those dishes that makes people feel cared for without you spending hours in the kitchen. Sometimes that's exactly what cooking should be.
Make It Your Own
This wrap is endlessly adaptable depending on what's in your fridge or what mood you're in. I've added sliced kalamata olives for extra brininess, swapped spinach for peppery arugula when I wanted more bite, and drizzled a little olive oil over the hummus for richness. If you need it vegan, just skip the feta or use a plant-based version. The foundation is forgiving enough to handle whatever direction you take it.
Serving Suggestions
These wraps shine on their own, but I love pairing them with a handful of kettle-cooked chips for crunch or a small cup of tomato soup when the weather turns cool. A crisp white wine or sparkling water with lemon makes it feel like a proper meal, not just something you threw together. If you're feeding a crowd, set out all the ingredients and let people build their own, it turns into an easy, interactive lunch everyone enjoys.
Storage and Leftovers
If you need to prep these ahead, assemble them in the morning and wrap each one tightly in parchment paper or foil, then store them seam-side down in the fridge. They'll hold for about four hours before the tortilla starts to soften too much. I don't recommend making them the night before unless you keep the components separate and assemble right before eating.
- Store leftover hummus, feta, and veggies separately so you can make fresh wraps whenever the craving hits.
- Tortillas stay soft longer if you keep them sealed in their original packaging or a zip-top bag.
- Roasted red peppers will keep in the fridge for up to a week once opened, just make sure they're submerged in their liquid.
Save This wrap has gotten me through busy weeks, lazy Sundays, and more picnics than I can count. I hope it becomes one of those recipes you turn to without thinking, the kind that feels like a small victory every time you make it.
Recipe FAQs
- → Can I prepare these wraps in advance?
Yes, assemble the wraps and wrap tightly in foil or parchment paper. Store in the refrigerator for up to 4 hours. Wrap individually for easy grab-and-go convenience.
- → What are good substitutes for feta cheese?
Try goat cheese, vegan feta, or crumbled halloumi for similar tangy flavors. For a dairy-free option, simply omit the cheese and add extra vegetables like cucumbers or tomatoes for moisture.
- → How do I prevent the tortilla from tearing?
Use large, pliable flour tortillas and warm them slightly for flexibility. Avoid overfilling and ensure the hummus layer is evenly spread. Roll tightly but gently from the bottom upward.
- → Can I use canned roasted red peppers?
Absolutely. Jarred roasted red peppers are convenient and work perfectly. Drain excess liquid before layering to prevent sogginess. Homemade versions offer more control over smokiness and texture.
- → What vegetables pair well with this filling?
Try artichoke hearts, sun-dried tomatoes, sliced avocado, kalamata olives, or fresh herbs like basil and parsley. Arugula or mixed greens can replace spinach for different flavor profiles.
- → Is this suitable for vegans?
Yes, easily adaptable. Use vegan feta or omit cheese entirely. Standard hummus is typically vegan, but verify ingredients. The wrap remains filling and satisfying without dairy products.