Cucumber and Feta Wrap

This Cucumber and Feta Wrap embodies the essence of Mediterranean cuisine with its bright, fresh flavors and wholesome ingredients. Inspired by the traditional Greek mezze platter, this portable wrap transforms classic Mediterranean ingredients into a convenient, handheld meal perfect for busy lifestyles. The combination of crisp cucumber, creamy feta cheese, and aromatic herbs creates a symphony of textures and tastes that's both satisfying and refreshing. What makes this wrap truly special is its simplicity and nutritional balance. The cucumber provides hydration and crunch while being incredibly low in calories, while the feta cheese delivers that signature tangy, salty flavor along with quality protein and calcium. Enhanced with juicy tomatoes, briny Kalamata olives, and a drizzle of extra virgin olive oil, each bite transports you to the sun-drenched shores of the Mediterranean. This recipe is ideal for meal prep, as the wraps can be assembled in minutes and stay fresh for several hours when properly stored. The whole wheat tortilla provides fiber and complex carbohydrates, making this wrap a complete meal that will keep you energized throughout your day. Whether you're packing lunch for work, need a post-workout refuel, or want a light dinner option, this Mediterranean-inspired wrap delivers both convenience and nutrition without compromising on flavor.

Ingredients

• 2 largewhole wheat tortillas, 10-inch size
• 1 mediumcucumber, thinly sliced
• 4 ozfeta cheese, crumbled
• 1 cupcherry tomatoes, halved
• 1/4 cupkalamata olives, pitted and sliced
• 1/4 smallred onion, thinly sliced
• 1 cupfresh spinach leaves, washed and dried
• 1/4 cuphummus
• 2 tspextra virgin olive oil
• 1 tbspfresh lemon juice
• 1/2 tspdried oregano
• 2 tbspfresh dill, chopped optional
• 1/4 tspblack pepper, freshly ground

Method

1. Wash and dry the cucumber, cherry tomatoes, and spinach leaves. Pat them completely dry with paper towels to prevent the wrap from becoming soggy. 0:05
2. Slice the cucumber into thin rounds, about 1/8-inch thick. Halve the cherry tomatoes and thinly slice the red onion. Pit and slice the Kalamata olives if not already prepared. 0:05
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, and black pepper to create a simple dressing. Set aside. 0:04
4. Lay the two whole wheat tortillas flat on a clean work surface. Spread 2 tablespoons of hummus evenly over each tortilla, leaving a 1-inch border around the edges. 0:05
5. Layer half of the fresh spinach leaves in the center of each tortilla, creating a bed for the other ingredients. 0:04
6. Arrange the cucumber slices, cherry tomato halves, sliced olives, and red onion slices evenly over the spinach on each wrap. Distribute the ingredients in the center, leaving space at the edges for folding. 0:05
7. Sprinkle 2 ounces of crumbled feta cheese over the vegetables on each wrap. Add the chopped fresh dill if using. 0:04
8. Drizzle half of the prepared lemon-oregano dressing over the filling on each wrap, ensuring even coverage. 0:04
9. To wrap, fold the bottom edge of the tortilla up over the filling, then fold in both sides tightly. Continue rolling away from you until the wrap is completely sealed. The hummus will help hold it together. 0:05
10. Cut each wrap in half diagonally with a sharp knife. Serve immediately, or wrap tightly in parchment paper or aluminum foil for a grab-and-go meal. Store in the refrigerator for up to 4 hours for best quality. 0:05