Save The first time I made these wraps, I was standing in my kitchen at noon with nothing but leftovers and a rumbling stomach. I had a jar of roasted red peppers I'd forgotten about, some feta that needed using, and a tub of hummus I'd bought on impulse. I rolled everything into a tortilla, took a bite, and realized I'd stumbled onto something I'd be making at least twice a week. It's become my answer to those days when I want something bright and filling but don't want to turn on the stove.
I started packing these for my sister when she'd come over to help me with weekend projects. She'd always forget to eat lunch, so I'd hand her a wrap in foil and she'd eat it while we painted or assembled furniture. Now she texts me photos of her own versions, usually with something unexpected like pickled beets or artichoke hearts tucked inside.
Ingredients
- Large flour tortillas: Go for the softest ones you can find, they roll without cracking and hold everything snugly without tearing.
- Hummus: This is your flavor base, so use one you actually like eating straight from the container, it makes all the difference.
- Crumbled feta cheese: The tangy, salty bite cuts through the creaminess and gives each bite a little punch of sharpness.
- Roasted red peppers: Jarred ones work beautifully here, just drain them well so the wrap doesn't get soggy.
- Fresh baby spinach leaves: They add color and a gentle crunch without overpowering the other flavors.
- Red onion: A few thin slices bring a sharp, crisp contrast that wakes up the whole wrap.
- Cucumber: Adds a cool, refreshing crunch that balances the richer ingredients.
- Black pepper and dried oregano: Just a pinch of each ties everything together with a hint of warmth and earthiness.
Instructions
- Prep Your Workspace:
- Lay the tortillas flat on a clean surface or large plate. Make sure they're at room temperature so they roll easily 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 around the edges. This border keeps everything from squeezing out when you roll.
- Layer the Vegetables:
- Start with the spinach, then add the roasted red peppers, feta, and any optional veggies you're using. Keeping the ingredients in the center helps with a tighter roll.
- Season and Fold:
- Sprinkle with black pepper and a pinch of oregano if you like. Fold in the sides of the tortilla, then roll from the bottom up, tucking as you go to keep everything snug.
- Slice and Serve:
- Cut each wrap in half on the diagonal with a sharp knife. Serve right away, or wrap tightly in foil if you're taking them with you.
Save One summer afternoon, I made a batch of these for a picnic and forgot to bring plates. We ended up eating them with our hands while sitting on a blanket, and everyone kept asking for the recipe. It reminded me that the best meals don't need much fuss, just good ingredients and a little bit of care.
Storing and Packing
I've found that wrapping these tightly in parchment or foil keeps them from falling apart if you're making them ahead. They hold up well in the fridge for a few hours, though the tortilla softens a bit as it sits. If I'm packing them for lunch, I sometimes keep the hummus and veggies separate and assemble them right before eating, but honestly, they're sturdy enough to survive a morning commute without much drama.
Swaps and Variations
This recipe is forgiving in the best way. I've used arugula when I was out of spinach, added sliced olives when I wanted more salt, and even swapped the feta for goat cheese when that's what I had. A drizzle of olive oil or a squeeze of lemon juice before rolling adds brightness, and sometimes I'll toss in leftover grilled vegetables if they're sitting in the fridge.
Serving Suggestions
These wraps feel complete on their own, but I like pairing them with something crunchy on the side. A handful of pita chips, a small bowl of olives, or even just some cherry tomatoes make it feel like a real meal. If I'm serving them to guests, I'll cut them into smaller pinwheels and arrange them on a platter, it looks impressive without any extra effort.
- Serve with a side of tzatziki or extra hummus for dipping.
- Add a handful of mixed greens dressed lightly with lemon and olive oil.
- Pour a cold glass of sparkling water with a lemon wedge to keep things light and refreshing.
Save This wrap has become one of those recipes I make without thinking, the kind that fits into any part of the day and always feels just right. I hope it finds a spot in your kitchen the way it has in mine.
Recipe FAQs
- → Can I prepare these wraps in advance?
Yes, you can assemble the wraps up to 2 hours ahead. Wrap them tightly in foil or parchment paper and refrigerate. This keeps the tortillas from becoming soggy while maintaining the freshness of ingredients.
- → What vegetables work best as substitutes?
Arugula, mixed greens, or romaine lettuce can replace spinach. Cucumber, tomato, bell peppers, and kalamata olives make excellent additions. Avoid overly watery vegetables to prevent the wrap from becoming soggy.
- → How do I make this wrap vegan?
Substitute the feta cheese with vegan feta, cashew-based cheese, or omit it entirely. Ensure your hummus is vegan, and verify all tortillas contain no dairy or egg products.
- → What's the best way to roll a wrap without it falling apart?
Lay the tortilla flat, spread ingredients in the center leaving a 1-inch border, fold the sides inward first, then roll tightly from the bottom. Wrapping in foil helps hold it together if serving later.
- → Can I warm these wraps?
You can lightly warm the tortillas before assembling, which makes them more pliable. Avoid heating after filling, as this may soften the vegetables and make the wrap soggy.