Save I threw this wrap together on a Tuesday afternoon when the fridge was nearly empty and I was too tired to think. I had hummus leftover from the weekend, some wilted spinach I needed to use, and a jar of roasted red peppers I'd been ignoring for weeks. What started as a lazy meal became one of those recipes I now crave constantly. The balance of creamy, tangy, and fresh is so satisfying that I stopped ordering takeout wraps entirely.
The first time I made these for friends, I doubled the batch and set up a little wrap station on the counter. Everyone built their own, arguing over who got the last of the feta and sneaking extra peppers when they thought no one was looking. We ate them standing up in the kitchen, laughing through mouthfuls, and I realized how rare it is to find a meal that feels this effortless and communal at the same time.
Ingredients
- Large flour tortillas: Go for the soft, pliable ones that won't crack when you roll them, and warm them slightly in a dry skillet if they've been in the fridge.
- Hummus: This is your flavor base, so use one you actually love eating straight from the container, whether it's garlicky, lemon-forward, or roasted red pepper.
- Crumbled feta cheese: The salty, tangy punch that makes every bite interesting, and it crumbles better when it's cold straight from the fridge.
- Roasted red peppers: Jarred ones work beautifully here, just make sure to pat them dry so they don't make your wrap soggy.
- Fresh baby spinach leaves: Tender and mild, they add color and freshness without overpowering the other flavors.
- Red onion: A few thin slices add sharpness and crunch, but soak them in cold water for five minutes if you want to mellow the bite.
- Cucumber: Thinly sliced for a cool, crisp contrast that keeps the wrap from feeling too rich.
- Freshly ground black pepper: A few twists wake up the whole thing and bring out the sweetness in the peppers.
- Dried oregano: Just a pinch ties everything together with that unmistakable Mediterranean warmth.
Instructions
- Lay Out Your Workspace:
- Set the tortillas flat on a clean cutting board or counter, giving yourself room to work without crowding. If they're cold from the fridge, warm them in a dry skillet for 10 seconds per side so they fold without tearing.
- Spread the Hummus:
- Scoop about a quarter cup of hummus onto the center of each tortilla and spread it into a wide rectangle, leaving an inch of space around the edges. Use the back of a spoon and press gently so it sticks to the surface.
- Layer the Veggies:
- Start with the spinach, laying it down in an even layer, then add the roasted red peppers, feta, and any optional toppings you're using. Keep everything centered so the wrap rolls evenly without bursting at the seams.
- Season Generously:
- Grind black pepper over the filling and sprinkle a pinch of oregano if you want that herby, sun-soaked flavor. Don't skip this step, it makes a bigger difference than you'd think.
- Fold and Roll:
- Fold the left and right sides of the tortilla in toward the center, then roll from the bottom up, tucking as you go to keep everything tight. Press down gently as you finish rolling so the hummus seals the edge.
- Slice and Serve:
- Cut each wrap in half on a diagonal with a sharp knife, wiping the blade between cuts for clean edges. Serve immediately or wrap tightly in foil if you're taking it to go.
Save I packed one of these wraps for a long drive once, wrapped in foil and tucked into my bag. Hours later, when I finally pulled over and unwrapped it, the flavors had melded together in the most perfect way. It tasted even better than it did fresh, and I realized some meals are designed to travel with you.
How to Make It Your Own
This wrap is a template, not a rulebook. I've added sliced kalamata olives when I wanted more brininess, swapped arugula for spinach when I craved peppery greens, and drizzled tahini over the hummus when I was feeling indulgent. You can make it vegan by skipping the feta or using a cashew-based version, and it still holds its own beautifully.
What to Serve Alongside
I usually pair this with a handful of kettle-cooked chips or a small bowl of marinated olives. If I'm feeling fancy, I'll pour a glass of crisp white wine or make myself a tall glass of sparkling water with a wedge of lemon. The wrap is filling enough on its own, but those little extras turn it into a proper meal.
Storage and Make-Ahead Tips
These wraps hold up surprisingly well if you're prepping ahead. Assemble them in the morning, wrap each one tightly in parchment or foil, and store them in the fridge for up to six hours. Just keep in mind that the spinach will wilt slightly and the tortilla may soften, but the flavors stay bright and the texture is still satisfying.
- Store any leftover hummus and chopped veggies separately so you can build fresh wraps throughout the week.
- If you're freezing tortillas, layer parchment between them so they don't stick together.
- Feta keeps longer if you store it in its brine, so don't toss that liquid when you open the package.
Save This wrap has become my answer to the question of what to eat when I want something good but don't want to cook. It's bright, satisfying, and somehow tastes like effort even though it takes almost none.
Recipe FAQs
- → Can I prepare this wrap ahead of time?
Yes, assemble the wrap and wrap it tightly in foil or parchment paper. Keep refrigerated for up to 4 hours before serving. For best texture, add wet ingredients like peppers and spinach just before serving if storing longer than 2 hours.
- → What are good substitutes for feta cheese?
Try crumbled goat cheese, ricotta salata, or halloumi for similar tanginess. For a vegan option, use cashew-based feta, dairy-free feta alternatives, or simply omit cheese and add extra vegetables for substance.
- → How do I prevent the tortilla from tearing?
Use fresh, high-quality tortillas at room temperature—cold tortillas crack easily. Warm them slightly in a dry skillet or microwave for 10-15 seconds to make them pliable. Don't overfill; spread hummus evenly and layer ingredients in the center.
- → Can I use store-bought roasted red peppers?
Absolutely. Jarred roasted red peppers are convenient and delicious. Drain them well and pat dry before adding to prevent excess moisture from making the wrap soggy.
- → What wines or beverages pair well with this wrap?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the Mediterranean flavors beautifully. Non-alcoholic options include sparkling water with lemon, iced herbal tea, or a light lemonade.
- → Is this suitable for meal prep?
Yes, though assembly just before eating yields the best texture. Alternatively, prep all components separately and assemble wraps fresh when ready to eat. Store hummus, cheese, and vegetables in separate containers for up to 3 days.