Mediterranean Wrap with Feta

There's something about a Mediterranean wrap that takes you straight to a sun-drenched kitchen, the kind where someone's grandmother is probably hovering nearby with strong opinions about tomatoes. I discovered these wraps on a chaotic Tuesday when I had five minutes to lunch and everything in my fridge that actually tasted good, so I threw it all together with some creamy yogurt dressing and never looked back.

I made these for my coworkers at a potluck once, and someone actually asked for the recipe on a napkin because they were already gone. That's when I realized these aren't just a quick lunch—they're the kind of food that makes people feel like you tried, even though you barely did anything.

Ingredients

• Cherry tomatoes: Use the ripest ones you can find because they carry so much more flavor than pale ones, and halving them is gentler than chopping.
• Cucumber: A crisp, cool contrast that keeps the wrap from feeling heavy.
• Red onion: Thinly sliced so it doesn't overpower, just adds a sharp little bite.
• Romaine lettuce: Sturdy enough not to wilt immediately when you build the wrap.
• Roasted red peppers: Jarred ones work perfectly fine—no shame in that shortcut.
• Feta cheese: Get good feta if you can; it makes a real difference in how the whole thing tastes.
• Greek yogurt: This is your secret weapon, creamy and tangy without being heavy.
• Whole wheat tortillas: Large ones make better wraps, and they stay together better than the thin ones.
• Extra-virgin olive oil: Don't skimp here because it's really the base note of the dressing.
• Lemon juice: Fresh is non-negotiable for brightness.
• Fresh dill: If you have it, use it; dried works but fresh tastes like you actually care.
• Garlic: Just one clove minced fine so it doesn't bite too hard.

Instructions

Make the Dressing First:

Whisk the yogurt, olive oil, lemon juice, dill, and minced garlic together in a small bowl, tasting as you go. It should taste bright and slightly herbal, not bland.

Build Your Vegetable Mixture:

Toss all the vegetables and crumbled feta together gently in a large bowl so nothing gets bruised. The residual coolness of the vegetables keeps everything fresh.

Warm Your Wraps:

Either pass them quickly over a dry skillet or wrap them in a damp paper towel and microwave for 10-15 seconds. Warm wraps roll without cracking, which changes everything.

Assemble with Care:

Lay each tortilla flat, spread 2 tablespoons of dressing right down the center, then pile on your vegetable mixture. Don't overstuff or the wrap tears when you roll it.

Roll and Slice:

Fold the sides in first, then roll away from you firmly but without crushing the filling. A sharp knife cutting straight down the middle makes it look intentional instead of messy.

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These wraps became my go-to thing to make for friends who were always stressed about eating well. There's something generous about handing someone a wrap filled with actual vegetables and fresh herbs instead of whatever everyone else was eating.

Why the Yogurt Dressing Changes Everything

Most people think of wraps as just a vehicle for heavier fillings, but this dressing is where the whole thing gets interesting. The yogurt stays creamy while the lemon and dill keep it light, and somehow it makes every single vegetable taste better. It's the kind of dressing that makes you realize Greek yogurt isn't just for breakfast.

How to Make This Your Own

The beauty of these wraps is that they're a starting point, not a prescription. I've added grilled chicken on days when I needed more protein, thrown in chickpeas when I didn't have chicken, and swapped the dill for fresh mint depending on what's in my garden. Kalamata olives are incredible if you have them, and sometimes I'll add a small handful of arugula for a peppery note.

Storage and Make-Ahead Tips

You can prep the vegetable mixture and dressing separately the night before, which makes weekday lunches almost effortless. Keep them in separate containers and assemble the wraps fresh when you're ready to eat so they don't get soggy. If you absolutely need to make them ahead, wrap them tightly in foil and they'll stay together for a few hours.

• The dressing will keep in the fridge for up to three days and works on salads too.
• Don't slice the wraps until you're ready to eat unless you're packing them carefully.
• These travel well if you wrap them in foil with parchment between the halves so they don't stick together.

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This is the kind of recipe that feels both effortless and intentional, which is exactly the sweet spot for weekday eating. Make these for yourself or friends, and watch how something so simple manages to feel genuinely special.

Recipe FAQs

→ What vegetables are best for this wrap?

Fresh cherry tomatoes, cucumbers, romaine lettuce, red onions, and roasted red peppers provide a crisp and flavorful base.

→ How is the dressing made?

The dressing combines Greek yogurt, extra virgin olive oil, lemon juice, fresh dill, minced garlic, salt, and pepper for a tangy finish.

→ Can I warm the tortillas before wrapping?

Yes, warming tortillas briefly in a dry skillet or microwave makes them pliable and easier to roll.

→ Are there variations to enhance flavor?

Adding Kalamata olives, fresh mint, grilled chicken, or chickpeas can provide extra taste and protein.

→ Is this suitable for a vegetarian diet?

Yes, it contains only vegetables, feta cheese, and yogurt, all fitting vegetarian preferences.