Ingredients:

  • 4 large whole wheat tortillas or wraps
  • 1 cup (240ml) hummus
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (100g) cucumber, thinly sliced
  • ½ cup (75g) red bell pepper, thinly sliced
  • ½ cup (75g) yellow bell pepper, thinly sliced
  • ¼ cup (30g) red onion, thinly sliced
  • 1 cup (30g) baby spinach or romaine lettuce, roughly chopped
  • ⅓ cup (40g) feta cheese, crumbled
  • ¼ cup (40g) Kalamata olives, sliced (optional)
  • 2 tablespoons (30ml) olive oil or lemon juice (optional)
  • Salt and black pepper, to taste

Instructions:

  1. Wash and dry all vegetables. Slice the cucumbers, cherry tomatoes, bell peppers, and red onion into thin slices or strips. Roughly chop the baby spinach or romaine lettuce.
  2. Place the tortillas on a clean, flat surface.
  3. Spread an even layer of hummus over each tortilla, leaving about ½ inch (1 cm) of space around the edges.
  4. Arrange the sliced cucumber, cherry tomatoes, bell peppers, red onion, and spinach (or lettuce) over the hummus. Sprinkle with crumbled feta cheese and sliced Kalamata olives (if using). Season with salt and pepper to taste. Drizzle with olive oil or lemon juice (optional).
  5. Fold in the sides of the tortilla. Tightly roll the wrap from the bottom up, like a burrito.
  6. Using a sharp knife, cut each wrap in half diagonally. Serve immediately or wrap in plastic wrap for later.