Mediterranean Wrap Recipe

Make lemon dill hummus (if not using store-bought)

In a food processor combine 2 cups cooked chickpeas, 1/4 cup tahini, 2 tbsp lemon juice, 1 clove garlic, 2 tbsp olive oil, 1 tsp finely chopped fresh dill, 1/2 tsp salt and 2-4 tbsp water to reach spreadable consistency. Process until smooth and adjust salt/lemon to taste. Chill until ready to assemble. (If using store-bought hummus, stir in 1 tsp lemon juice and 1 tsp chopped dill to create lemon dill hummus.)

Thinly slice cucumber and tomato. Shred carrot if not pre-shredded. Crumble feta. If pickled red cabbage is not prepared, quick-pickle thinly sliced red cabbage in 1/4 cup apple cider vinegar, 1 tsp sugar and pinch salt for 10–15 minutes.

Prepare artichoke olive relish: coarsely chop 4 oz marinated artichoke hearts and 6–8 pitted Kalamata or black olives; stir together with 1 tsp olive oil, 1/2 tsp lemon juice and a pinch of black pepper. Taste and adjust seasoning.

Combine chile oil with remaining 1 tsp lemon juice and 1/2 tsp chopped dill; set aside for drizzling.

Warm the flour tortillas briefly in a dry skillet over medium heat (20–30 seconds per side) or in the microwave for 10 seconds to make them pliable.

Lay one warmed tortilla flat. Spread about 3/4 cup (about 3 tbs) of lemon dill hummus in a horizontal band across the center, leaving 1" clear at each edge to allow folding.

On top of the hummus, layer 1/2 cup spring mix, 1/4 cup shredded carrot, 4–5 cucumber slices (arranged in a row), 3–4 tomato slices, and 3 tablespoons pickled red cabbage evenly along the hummus band.

Spoon 1.5 tablespoons of the artichoke olive relish down the center on top of the vegetables. Sprinkle about 3/4 oz (2 tablespoons) crumbled feta over the relish and vegetables.

Drizzle about 1/2 teaspoon of the chile oil mixture over the filling. Sprinkle a light pinch (about 1/8 tsp) each of salt and black pepper over the tomato and cucumber if desired.

Fold the bottom edge of the tortilla up over the filling, then fold the left and right sides in, and roll tightly toward the top edge to form a wrap. Repeat for remaining tortillas and fillings.

If desired, toast the wraps in a preheated skillet over medium heat seam-side down for 1–2 minutes per side to seal and warm, pressing gently with a spatula.

Slice each wrap in half on a diagonal and serve immediately. Offer extra lemon dill hummus and chile oil on the side for dipping.