Mediterranean Wrap with Feta and Olives

Last summer, my neighbor returned from Greece with this incredible combination she swore by for beach days. We assembled them on her balcony while the sun went down, and something about the salty feta against crisp cucumbers just made complete sense.

I started making these for my weekly lunch prep after realizing restaurant versions never had enough herbs. The trick is really letting the dressing marry with the vegetables for just a minute before rolling everything up.

Ingredients

• 4 large whole wheat tortillas: Whole wheat adds nuttiness that stands up to bold Mediterranean flavors
• 2 tablespoons hummus: Acts as a flavorful glue keeping layers intact
• 1 cup cucumber, thinly sliced: English cucumbers work best—fewer seeds, better crunch
• 1 cup cherry tomatoes, halved: Grape tomatoes are sweeter and hold their shape better
• 1/2 cup red onion, thinly sliced: Soak in ice water for 10 minutes if raw onion is too sharp
• 1 cup mixed salad greens: Arugula adds a peppery kick that cuts through rich feta
• 3/4 cup feta cheese, crumbled: Block feta you crumble yourself has superior texture
• 1/2 cup Kalamata olives, pitted and sliced: These are worth seeking out—regular black olives lack complexity
• 2 tablespoons fresh parsley, chopped: Flat-leaf parsley brings brightness without the grassiness of curly
• 1 tablespoon fresh mint, chopped: Even if you think you dislike mint, try it—it makes everything taste Greek
• 1 tablespoon extra-virgin olive oil: Quality matters here since it is raw
• 1 tablespoon lemon juice: Fresh squeezed only, never bottled
• 1/4 teaspoon dried oregano: Rub between your palms before adding to wake up the oils

Instructions

Whisk together the dressing:

Combine olive oil, lemon juice, oregano, salt, and pepper in a small bowl until emulsified—this will take about 20 seconds of vigorous whisking.

Prepare the tortillas:

Lay each tortilla flat and spread half a tablespoon of hummus across the center, leaving a two-inch border on all sides.

Layer the vegetables:

Arrange greens, cucumber, tomatoes, and onion evenly so each bite gets every ingredient.

Add the stars:

Scatter feta and olives generously—they should cover the vegetables without overwhelming the wrap.

Dress and herb:

Drizzle the dressing evenly across all four wraps, then finish with parsley and mint scattered like confetti.

Roll with confidence:

Fold in the sides about an inch, then roll from the bottom up tightly but gently—you want snugness without tearing the tortilla.

Slice and serve:

Cut each wrap diagonally in half and serve immediately, or wrap individually in parchment for picnic perfection.

Pin it

These became my go-to contribution to potlucks after three separate friends asked for the recipe at one gathering. Something about handheld food feels more communal, more immediate, than a salad bowl.

Make-Ahead Magic

Chop all vegetables and store them in separate containers in the refrigerator. The dressing can be whisked together up to three days ahead—just give it a vigorous shake before using.

Protein Boosts

Grilled chicken strips work beautifully here, but roasted chickpeas seasoned with zaatar make an incredible vegetarian alternative. Either can be added cold or at room temperature.

Serving Suggestions

These pair perfectly with a crisp white wine or sparkling water with a wedge of lemon. A side of tzatziki turns them into a more substantial meal.

• Cut into pinwheels for an elegant appetizer presentation
• Use spinach tortillas for added color and nutrients
• Pack individual components for a DIY lunch assembly station

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Some recipes are strictly utilitarian, but this one manages to feel like a tiny vacation in wrapper form. I hope they transport you somewhere sunny, even just for a lunch break.

Recipe Questions & Answers

→ Can I make these wraps ahead of time?

Yes, prepare these wraps a few hours in advance. Wrap tightly in parchment paper or plastic wrap and refrigerate. The tortilla may soften slightly but will maintain its structure.

→ What can I substitute for feta cheese?

Goat cheese, ricotta salata, or a dairy-free feta alternative work well. Each offers a similar creamy texture and tangy flavor profile that complements the Mediterranean ingredients.

→ How do I prevent the wrap from getting soggy?

Slice tomatoes just before assembling, and pat cucumber slices dry with paper towels. Place a thin layer of hummus on the tortilla first to create a barrier between the bread and moist vegetables.

→ Can I add protein to this wrap?

Grilled chicken, roasted chickpeas, or sliced hard-boiled eggs make excellent additions. For a Mediterranean twist, try adding marinated artichoke hearts or sun-dried tomatoes.

→ What type of olives work best?

Kalamata olives are traditional for their rich, briny flavor. Alternatively, use black olives, green olives, or a mix. Always pit olives before slicing to ensure easy eating.

→ How should I store leftovers?

Wrap individually in parchment or foil and refrigerate for up to 24 hours. For best results, add the dressing just before serving rather than storing dressed wraps.