Pin It I threw this together on a Tuesday when the fridge was nearly bare and I was tired of the same old sandwiches. The hummus jar caught my eye, then the spinach, then those roasted peppers I'd forgotten about in the back. Five minutes later I was sitting in the sun with something that tasted like vacation. Sometimes the best recipes happen when you're not even trying.
My neighbor stopped by once while I was making these and I handed her one without thinking. She stood in my kitchen eating it in silence, then asked for the recipe. There wasn't really a recipe then, just instinct and leftovers. Now I make two every Sunday night so Monday feels a little less dull.
Ingredients
- Large flour tortillas: Go for soft, pliable ones that won't crack when you roll them tight.
- Hummus: This is your creamy base and glue, use any flavor you love or plain classic works every time.
- Crumbled feta cheese: Adds that salty, tangy bite that makes every bite more interesting.
- Roasted red peppers: Jarred is fine and honestly easier, just drain them well so the wrap doesn't get soggy.
- Fresh baby spinach leaves: Tender, mild, and they don't overpower the other flavors like grown-up spinach might.
- Red onion: A little sharpness and crunch if you're in the mood, skip it if you're not.
- Cucumber: Adds coolness and a snap that balances the creamy hummus.
- Black pepper and oregano: Just enough to wake everything up without shouting.
Instructions
- Lay Out Your Workspace:
- Set the tortillas on a clean counter or cutting board, giving yourself room to work without crowding. You want space to spread and fold without tearing.
- Spread the Hummus:
- Use a spoon or spatula to smooth half the hummus across the center of each tortilla, leaving about an inch around the edges bare. This border keeps everything tucked in when you roll.
- Build the Layers:
- Start with spinach, then peppers, then feta, then any extras like onion or cucumber. Keep it centered so nothing falls out the sides.
- Season Lightly:
- A few grinds of black pepper and a pinch of oregano bring the Mediterranean vibe home. Don't skip this, it makes a difference.
- Roll It Tight:
- Fold the left and right sides in like you're wrapping a gift, then roll from the bottom up, pressing gently as you go. A tight roll holds together better and eats cleaner.
- Slice and Serve:
- Cut each wrap in half on a diagonal with a sharp knife. Serve right away or wrap in foil if you're taking it with you.
Pin It I made these for a potluck once and someone asked if I'd catered them. I laughed because I'd literally assembled them in my car before walking in. That's the magic of good ingredients and a little confidence. No one needs to know how easy it was.
Making It Your Own
This wrap is a template, not a rulebook. I've added olives, swapped arugula for spinach, and once used goat cheese instead of feta because that's what I had. It worked. If you like things spicy, a drizzle of harissa or a few banana pepper rings will do the trick. Trust your taste buds and use what makes you happy.
Storage and Portability
These hold up surprisingly well if you wrap them tight in foil or parchment paper. I've packed them in a lunchbox with an ice pack and they've stayed fresh for hours. Just don't add cucumber or onion if you're making them the night before, those get watery. Add them fresh in the morning instead.
Pairing and Serving Ideas
I usually serve these with a handful of pita chips or a little bowl of olives on the side. A crisp white wine is lovely if it's that kind of afternoon, but sparkling water with lemon feels just as right. Sometimes I'll add a small salad, but honestly the wrap is enough on its own.
- Try serving with a side of tzatziki for dipping.
- A handful of cherry tomatoes makes it feel like more of a meal.
- Pair with iced mint tea for a refreshing combo.
Pin It This wrap has saved me more times than I can count, from lazy dinners to packed lunches to moments when I just needed something that tasted good without thinking too hard. I hope it does the same for you.
Recipe Questions & Answers
- → Can I prepare this wrap ahead of time?
Yes, you can assemble the wrap 2-3 hours before eating. Wrap it tightly in foil or parchment paper and refrigerate. This helps the flavors meld together. For best texture, avoid wrapping more than 3 hours in advance as the tortilla may become soggy.
- → What are good substitutes for feta cheese?
Consider using goat cheese, ricotta salata, or halloumi for similar tanginess. For a vegan option, use vegan feta alternatives or omit cheese entirely. Kalamata olives can add saltiness to compensate for the missing cheese.
- → Can I use different vegetables?
Absolutely. Swap spinach for arugula, mixed greens, or kale. Add diced tomatoes, zucchini, bell peppers, or artichoke hearts. The key is balancing textures with soft and crisp elements to keep each bite interesting.
- → How do I keep the tortilla from tearing when rolling?
Use large, fresh tortillas (8-10 inches) and don't overfill them. Spread hummus evenly and layer ingredients thinly. Let the tortilla sit at room temperature before rolling—cold tortillas are more prone to cracking. Roll tightly but gently.
- → Is this wrap suitable for meal prep?
Yes, it's excellent for meal prep. Prepare components separately and store in containers. Assemble fresh within a few hours of eating to maintain optimal texture and prevent sogginess from the hummus and peppers.
- → What wine pairs well with this wrap?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the fresh vegetables and feta beautifully. Sparkling water with lemon is a refreshing non-alcoholic pairing that brightens the flavors.