This healthy Mediterranean veggie wrap is filled with crisp veggies, creamy roasted red pepper hummus, kalamata olives, and crumbled feta cheese. Quick, easy, and loaded with flavor. Perfect for lunch, picnics or your next road trip!
I’ve been getting requests for work lunch ideas that do not have to be heated and are something other than a green salad. Last week I posted my Chicken Salad recipe, and it was a huge hit. Today, I have another one of my favorite portable lunches.
I came up with the idea for this Mediterranean veggie wrap several years ago when we needed to pack a lunch for a long car ride. It’s so simple to put together and contains a lot of ingredients you probably have on hand.
These wraps are easy to customize, so feel free to make them your own by adding or swapping ingredients. Leftover chicken is a great addition if you do not want to go meatless.
I use the large size Ezekiel 4:9 Sprouted Grain Tortillas when I make wraps. They are organic, do not contain any crazy highly refined ingredients, and are the ideal size for wraps.
My favorite hummus is roasted red pepper hummus. The bold flavor and creamy texture compliment all of the veggies and the feta cheese in this wrap perfectly. I usually make my own and will post that recipe soon. If I do purchase hummus from the grocery store, I make sure that it does not contain refined oils or any unnecessary additives.
Enjoy these tasty wraps for lunch, picnics, snacks, or a busy weeknight dinner!
Mediterranean Veggie Wraps
These healthy Mediterranean veggie wraps are filled with crisp veggies, creamy roasted red pepper hummus, black olives, and crumbled feta cheese. Quick, easy, and loaded with flavor. Perfect for lunch, picnics or your next road trip!
- 4 whole grain tortillas
- 1/2 cup roasted red pepper hummus
- 1 cucumber, seeded and chopped
- 1 tomato, chopped
- 4 tbsp red pepper, diced
- 2-4 tbsp red onion, diced
- 1 tbsp fresh dill, chopped
- kalamata olives, halved for topping
- crumbled feta cheese for topping
- arugula, spinach, or other favorite greens for topping
To make filling combine cucumber, tomato, red pepper, red onion, and dill in a bowl.
Spread about 2 tablespoons of hummus on each tortilla.
Spoon 1/4 of the filling down the center of each tortilla. Top with olives, crumbled feta, and arugula. Roll each tortilla tightly.
Slice in half and serve. If making ahead, wait until ready to serve before slicing in half.
Sun-dried tomatoes, artichokes, pine nuts, and basil are just a few additions or substitutions that would be delish in these wraps. The possibilities are endless!
We recommend using organic ingredients whenever possible.
How will you be customizing your wraps? I’d love to hear your substitutions or additions in the comments below! 🙂
Melissa Warren says
This is such a great lunch idea! You get so tired of the usual lame sandwich or salad. I’m personally not a fan of kalamata olives, so I just put black olives, instead. So yummy!
Thanks Melissa. It’s so easy to customize and definitely a great way to change things up! xoxo