Greek Hummus Wraps
Prep time
Cook time
Total time
These Greek Hummus Wraps are fun to make and super fun to eat. An easy-to-make recipe that can be done ahead of time for lunch or dinner. Full of flavor and nutrition!
Recipe type: Lunch
Cuisine: Greek
Serves: 6 wraps
  • 1 lemon, juice of
  • 2 tbsp champagne vinegar
  • ⅓ cup olive oil
  • 2 garlic cloves
  • 1 shallot, chopped
  • ½ tsp oregano
  • ½ tsp coarse kosher salt
  • Freshly cracked black pepper, to taste
Veggie Filling:
  • 1½ cups cherry tomatoes, sliced in half
  • 1 large cucumber, peeled and chopped
  • 1 shallot, chopped
  • ¼ - ⅓ cup pitted kalamata olives, diced
  • ¼ cup pepperoncinis
  • ¼ packed cup fresh Italian parsley, minced
Protein Options:
Wrap Options:
  • Feta or mozzarella cheese, as desired
For the Vinaigrette:
  1. Add all vinaigrette ingredients in a blender and blend on high until smooth. Transfer to tight lid container and refrigerate until ready to use.
For the Veggie Filling:
  1. Combine all veggie filling ingredients in a large bowl and give it a good mix. Pour vinaigrette and toss to coat. You can cover it and refrigerate it while you prepare the rest.
For the Protein:
  1. Chose one of the options (tofu, chicken, turkey pepperonis).
  2. For the tofu: Press tofu with tofu press for 20 mins. Cut into small squares and season with salt and pepper to taste. Sauté each side for 5 mins in cast iron skillet with olive oil. Transfer skillet to oven, bake at 375 for 15 mins. Let cool.
  3. For the turkey pepperonis: remove from packet and slice pepperonis in half.
  4. For the chicken: Follow instructions on this blog post on how to cook the chicken.
  5. For no protein: simply plan on adding extra hummus and veggie filling to your wrap.
Wrap assembly:
  1. Clear your counter, you want to have a flat and clean surface for this.
  2. Lay each of the six tortillas on top of individual aluminum foil squares. I like to do this, because it makes them way easier to store and eat.
  3. Layer your wrap contents on the bottom half of the tortilla, lengthwise. I like to layer them in the following order: hummus, veggie filling, protein of choice, cheese (if using).
  4. Fold the bottom of the tortilla up and over the wrap contents, and pull the wrap contents back toward the bottom third of the tortilla.
  5. Then, make two folds on either side of the large fold. All the good stuff is contained nice and snug inside the fold.
  6. Roll it up, and as you go, use the tips of your fingers to tuck and press the filling into a tight cylinder.
  7. Use the aluminum foil to wrap your Greek Hummus Wraps. This will 1.) keep them in place, and 2.) help you store them neatly in your refrigerator until you're ready to enjoy.
Leftovers: I like to keep any remaining Greek Hummus Wraps in their foil wrap, and place those inside a large Ziploc bag for extra freshness. They last fresh in the refrigerator for about 3-4 days.
Recipe by at