Vegan Greek Salad Wrap
Easy to throw together, veggie-loaded wrap perfect for work, school, picnics and everything in between.
- 2 whole-wheat tortillas burrito size
- 6 tbsp regular or red pepper hummus
- 3 cups baby spinach
- 1 cup cucumber diced
- 2/3 cup cherry tomatoes halved
- 1/4 cup kalamata olives chopped
- 1/4 cup pepperoncini sliced
- 2 tsp olive oil
- 1 pinch salt and black pepper
Spread 3 tablespoons of hummus onto one of the tortillas. Layer on half of the spinach and top with cucumber, tomatoes, olives, and pepperoncini, leaving a half-inch of free space towards the top. Drizzle with a teaspoon of olive oil and sprinkle with a pinch of salt and black pepper.
Fold in the two sides of the tortilla and, starting at the end closest to you, lift up the bottom edge, tucking it inwards. Begin to roll the tortilla up, tucking and rolling as tightly as possible. When you reach the end, spread another dab of hummus across the top of the tortilla to help it stick before positioning it seam-side down on your cutting board.
Use a sharp knife to cut the wrap in half. Repeat with the remaining tortilla to make the second wrap. Enjoy immediately or store in the fridge overnight.