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Mediterranean Veggie Wraps - Fresh, Colorful, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients
  

  • 4 large whole wheat or spinach tortillas (10-inch)
  • 1 1/4 cups hummus (classic or roasted red pepper)
  • 1 cup baby spinach or mixed greens
  • 1 small cucumber, thinly sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, very thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup shredded carrots
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese (optional, for a vegetarian—not vegan—version)
  • 1 ripe avocado, sliced (optional, for extra creaminess)
  • 1/4 cup fresh parsley or mint, chopped
  • Zest and juice of 1/2 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon red wine vinegar (optional)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Salt and black pepper, to taste

Instructions
 

  • Make a quick drizzle: In a small bowl, whisk together olive oil, lemon zest, lemon juice, red wine vinegar (if using), oregano, garlic powder, a pinch of salt, and pepper. Taste and adjust seasoning. You want it bright and lightly salty.
  • Prep your veggies: Slice cucumbers, tomatoes, onion, bell pepper, and avocado. Chop herbs. Pat tomatoes and cucumbers dry with a paper towel to reduce moisture.
  • Warm the tortillas: Heat each tortilla briefly in a dry skillet over medium heat, 10–15 seconds per side. This makes them more flexible and less prone to tearing.
  • Spread the base: Lay a tortilla flat. Spread about 3–4 tablespoons of hummus over the center, leaving a 1-inch border on all sides for easier rolling.
  • Layer the greens: Add a small handful of spinach or mixed greens over the hummus. Drizzle a little of the lemon-oregano dressing on top.
  • Add the veggies: Pile on cucumbers, tomatoes, onions, peppers, and carrots. Keep the filling in a line down the center so it rolls neatly.
  • Finish with extras: Add olives, feta (if using), avocado slices, and fresh herbs. Spoon over another light drizzle of the dressing. A small sprinkle of salt and pepper helps the flavors pop.
  • Roll it up: Fold the sides in toward the center. Then roll from the bottom up, keeping it snug as you go. If needed, secure with a toothpick or wrap in parchment for tidy eating.
  • Serve: Slice in half on a slight diagonal. Enjoy right away, or chill for 10 minutes to let the flavors mingle.