Ingredients
Equipment
Method
- Lay the tortillas flat and spread ½ cup of hummus on each, leaving a 1-inch border. Pat all vegetables dry with paper towels first to prevent a soggy wrap.
- Layer the spinach leaves, then the cucumber, tomatoes, red onion, and olives. Sprinkle with feta cheese.
- Whisk the olive oil and lemon juice together in a small bowl, drizzle over the vegetables, and season with salt and pepper.
- Fold in the sides of the tortilla and roll tightly from bottom to top, keeping the filling secure. Cut each wrap diagonally and serve immediately.
Nutrition
Notes
Net carbs: 34g per serving (42g total carbs minus 8g fiber).
Substitutions: Make it vegan by omitting the feta or using a plant-based alternative. Use lettuce leaves or gluten-free wraps instead of flour tortillas for a gluten-free option.
Storage: Wrap tightly in plastic and refrigerate for up to 4 hours. For longer prep, place a layer of spinach between the hummus and juicy vegetables as a moisture barrier.
Serving: This is a no-cook wrap, so no reheating is needed. Serve chilled or at room temperature.
