Mediterranean Vegetable Wrap Recipe

Slice and clean mushrooms

Wipe mushrooms with a damp paper towel and slice into 1/4-inch thick pieces until you have about 2 cups.

Remove kale stems and stack leaves; roll and thinly slice to yield about 1 cup. If using whole-leaf arugula, wash and spin dry; measure 2 cups.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and let cook, undisturbed, 2–3 minutes to brown. Stir and cook another 2–3 minutes until tender and golden.

Add minced garlic, smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper to the mushrooms. Stir and cook 30–45 seconds until fragrant. Remove from heat and transfer mushrooms to a plate to cool slightly.

In a small bowl, toss the sliced kale with 1/2 tablespoon olive oil and 1/2 tablespoon lemon juice and a pinch (about 1/8 tsp) of salt. Massage the kale for 1 minute until slightly softened and glossy. This makes the kale tender and easier to wrap.

If your tabbouleh is very wet, drain any excess liquid by pressing it in a sieve or onto paper towels so the wraps don't become soggy.

Warm tortillas briefly: wrap the stack of tortillas in a clean towel and microwave 20–25 seconds, or heat each 20 seconds in a dry skillet until pliable.

Spread about 1/4 cup hummus evenly over the center of each warmed tortilla, leaving a 1-inch border at the edges.

Divide the dressed kale among the tortillas, placing it in a line down the center (about 1/4 cup per tortilla). Top with 1/2 cup arugula divided among wraps.

Add cooked mushrooms (about 1/2 cup per wrap), and then place roasted red pepper slices (about 1/4 cup per wrap) on top.

Spoon about 1/4 cup tabbouleh onto each wrap, distributing evenly but keeping it centered to avoid sogginess at the edges.

Sprinkle about 1/4 cup crumbled feta per wrap and add optional sliced kalamata olives if using (about 1 tablespoon per wrap).

Season each assembled wrap with remaining 1/4 tsp salt and remaining 1/8 tsp black pepper, or to taste. Drizzle any remaining 1/2 tablespoon olive oil and a little lemon juice over the fillings if desired.

Fold and roll: fold the left and right sides of the tortilla over the filling, then tuck the bottom edge up and roll firmly to enclose. Repeat with remaining tortillas.

If you prefer a warm, sealed wrap, place each seam-side down in a dry skillet over medium heat and grill 1–2 minutes per side until lightly golden and sealed.

Slice each wrap in half on the diagonal and serve immediately with extra hummus or tzatziki on the side.