Greek Salad Wrap Recipe

Prep

Rinse and drain the garbanzo beans thoroughly. Halve the cherry tomatoes, dice the cucumber into small pieces, thinly slice the red onion, and shred or chop the romaine lettuce. Place all prepped vegetables and chickpeas in a large mixing bowl.

Toss the vegetables and chickpeas with the olive oil, lemon juice, dried oregano, salt and pepper until evenly coated. Taste and adjust seasoning if needed. This light dressing will season the filling without making the tortilla soggy.

Warm the tortillas for pliability: heat a dry skillet over medium for 20–30 seconds per side or wrap in a damp paper towel and microwave 15–20 seconds. Lay one warm tortilla flat on a clean work surface.

Spread about 3 tablespoons of hummus in a thin layer down the center third of each tortilla, leaving 1 inch clear at the edges. Top the hummus with about 1 tablespoon of tzatziki (reserve extra tzatziki for serving if desired).

Spoon approximately 1 cup of the dressed vegetable and chickpea mixture onto the hummus/tzatziki strip on each tortilla. Sprinkle about 2 tablespoons of crumbled feta and a tablespoon of halved Kalamata olives over the filling.

Fold and 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 form a compact wrap. Repeat for remaining tortillas.

If making ahead, wrap each assembled wrap tightly in parchment or plastic wrap and refrigerate up to 8 hours. For a warmed wrap, place seam-side down in a lightly oiled skillet over medium-low heat for 1–2 minutes per side to toast and seal.

Slice each wrap in half on the diagonal. Serve immediately with extra tzatziki and lemon wedges on the side, if desired.