Save Create a fresh Mediterranean wrap by spreading hummus on whole wheat tortillas, then layer crisp salad greens, cucumber, cherry tomatoes, and red onion. Top with crumbled feta cheese and sliced Kalamata olives. Drizzle with a simple dressing made from olive oil, lemon juice, oregano, salt, and pepper, then scatter fresh parsley and mint. Roll tightly and serve immediately or wrap for later.
My obsession with Mediterranean wraps began during that scorching summer I lived in a tiny Athens apartment. The local café downstairs served these simple, perfect wraps that somehow tasted like sunshine and sea air combined. Back home, I recreated them after weeks of trial and error, finally capturing that perfect balance of salty feta against the bright vegetables.
Last spring, I packed these for an impromptu beach picnic with friends who had been going through a rough time. Watching their faces light up as they bit into these wraps, the conversation flowing easier with each bite, I realized good food really does heal in ways beyond nutrition.
Ingredients
- Whole wheat tortillas: The nutty flavor provides the perfect canvas, though I once used lavash bread when I ran out of tortillas and it was a delicious accident.
- Kalamata olives: Please splurge on the good ones from the olive bar, not the canned variety, as they provide that distinctive Mediterranean punch that makes these wraps special.
- Fresh herbs: The parsley and mint might seem like small additions, but they create these little bursts of garden freshness that elevate every bite.
- Feta cheese: Look for the blocks packed in brine rather than pre-crumbled for a creamier texture and more authentic flavor.
Instructions
- Prepare the dressing:
- Whisk together the olive oil, lemon juice, oregano, salt and pepper until it emulsifies slightly. You want that perfect balance where the oil and lemon juice temporarily become one.
- Build your base:
- Spread each tortilla with hummus, creating a thin layer that acts as both flavor and glue. This prevents the dreaded soggy wrap syndrome that can ruin your lunch.
- Layer the vegetables:
- Arrange greens first, then cucumber, tomatoes, and onion across the wrap. Think of building a landscape where each vegetable can shine.
- Add the stars:
- Sprinkle feta and olives evenly over the vegetables. The cheese should be distributed so every bite gets some of that creamy saltiness.
- Finish with flavor:
- Drizzle the dressing lightly over everything, then scatter herbs. The herbs should be the last thing touching your palate, so their brightness comes through.
- Roll with technique:
- Fold in the sides slightly, then roll from the bottom, keeping it tight but not squeezing so hard that ingredients escape. A gentle but firm touch works best here.
Save One evening, overwhelmed with deadlines, I absentmindedly prepared these wraps while on a stressful call. My neighbor dropped by just as I finished rolling them, looking equally frazzled. We sat in companionable silence eating these wraps, and somehow, the brightness of the flavors reset our moods completely.
Make-Ahead Magic
If preparing these wraps for later, I discovered that wrapping them tightly in parchment paper, then in foil, and refrigerating them seam-side down preserves their integrity beautifully. The parchment prevents the tortilla from getting soggy while the foil maintains the shape and keeps everything fresh for up to 12 hours.
Serving Suggestions
These wraps shine brightest when served alongside simple companions like a bowl of chilled gazpacho or a handful of salted pistachios. The contrast between the complex flavors in the wrap and something straightforward creates this perfect balance that makes the meal feel complete without overwhelming your palate.
Variations Worth Trying
After making these wraps probably a hundred times, I started experimenting with variations that maintain the Mediterranean spirit while offering something new. My current favorite is adding a thin layer of baba ganoush instead of hummus, which introduces a subtle smokiness that plays beautifully with the other ingredients.
- For a protein boost, add shredded rotisserie chicken tossed with a pinch of sumac or zaatar.
- Replace the feta with labneh for a tangier, creamier experience that still honors the Mediterranean flavor profile.
- In summer, add thin slices of ripe peach for a surprising sweetness that works surprisingly well with the salty components.
Save These Mediterranean wraps have become my language of care, the thing I make when words arent enough. Simple ingredients transformed through thoughtful assembly into something that feels like a gift.
Recipe FAQs
- → Can I prepare these wraps ahead of time?
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Yes, wraps can be made a few hours in advance. Keep them refrigerated and tightly wrapped in parchment paper to maintain freshness and prevent the tortillas from drying out.
- → What vegetables work best in Mediterranean wraps?
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Cucumber, cherry tomatoes, red onion, and mixed salad greens are excellent choices. You can also add roasted red peppers, bell peppers, or spinach for additional flavor and nutrition.
- → How do I make the dressing?
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Whisk together extra-virgin olive oil, lemon juice, dried oregano, salt, and freshly ground black pepper. This simple vinaigrette takes just minutes to prepare and complements the Mediterranean flavors beautifully.
- → What protein options can I add?
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Grilled chicken breast, roasted chickpeas, or white beans are excellent protein additions. You can also try adding hard-boiled eggs or grilled shrimp for variety.
- → Are there cheese alternatives to feta?
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Goat cheese offers a similar tangy flavor, while ricotta salata provides a firmer texture. Both work wonderfully in Mediterranean wraps and can be easily substituted in equal amounts.
