Mediterranean Veggie Wrap Recipe

Wash and slice

Rinse cucumber, tomatoes, mixed greens, and lemon. Thinly slice the cucumber into rounds (or half-moons if large). Dice the tomatoes into small bite-sized pieces. Thinly slice the red onion into very thin strips. Pat the mixed greens dry with a salad spinner or paper towels.

Place the cucumber slices, diced tomatoes, sliced red onion, and mixed greens in separate small bowls or on a cutting board for assembly.

In a small bowl combine the halved Kalamata olives and crumbled feta. Add the lemon juice, dried oregano, olive oil, salt, and black pepper. Stir gently to combine. Taste and adjust seasoning; add red pepper flakes if you want a little heat.

Warm the tortillas for easier rolling: wrap the stack in a slightly damp paper towel and microwave for 15–20 seconds, or heat each tortilla in a dry skillet over medium heat for about 20 seconds per side.

Lay one warm tortilla flat on a clean surface. Spread about 1/4 cup of hummus in the center, leaving a 1-inch border around the edges.

Layer on about 1/4 of the mixed greens, followed by 1/4 of the cucumber slices and 1/4 cup of diced tomatoes. Add a few thin slices of red onion.

Spoon about 2 tablespoons of the olive-feta mixture over the vegetables, distributing evenly.

Season lightly with a pinch more salt and pepper if desired. Drizzle a scant 1/4 teaspoon of olive oil over the filling if you like extra richness.

To roll: fold the bottom edge of the tortilla up over the filling, fold in the left and right sides toward the center, then continue rolling tightly to enclose the filling. Place seam-side down and set aside. Repeat with remaining tortillas and fillings.

Using a sharp knife, slice each wrap in half on a diagonal. Serve immediately, or wrap tightly in parchment or foil and refrigerate for up to 24 hours. If refrigerated, let sit at room temperature 10 minutes before serving for best texture.