6 burrito-sized tortilla wraps (I like Mission Spinach Wraps)
1 1/2cups hummus
2 large tomatoes, halved and sliced
1 large English cucumber, sliced
1 red onion, sliced
3/4cup crumbled feta
24 pitted kalamata olives, sliced in half
1 head of leafy lettuce (I like to use butter lettuce)
salt & pepper to taste
Instructions
Prepare all ingredients before you start rolling the wraps.
Spread ¼ cup of hummus on a tortilla. Make sure to leave a 1-inch margin around the tortilla.
Lay a few slices of tomato, cucumber, and onion in lines down the center.
Add 8 kalamata halves and 2 tablespoons of crumbled feta.
Salt and pepper to taste.
Top with 2 leaves of lettuce.
Turn the tortilla so that the rows are veggies are horizontal. Fold the sides of the tortilla over the filling.
Roll it like a burrito. Tuck in the ingredients as you go.
Turn it seam side down and cut it in half.
Repeat with the remaining tortillas.
Notes
Make sure you use burrito-sized tortillas. They need to be at least 10 inches to hold the filling.
You can make these 1 or 2 at a time. Only make as many as you intend to eat in a sitting.
They will get soggy after more than a few hours in the fridge. You can prep the ingredients ahead of time. Then, make each wrap the day you plan to eat it.
To make it vegan- leave out the feta or swap it for a vegan feta substitute.
Make it gluten-free by swapping in a gluten-free wrap.