• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
×

Home » Recipes » Lunch

Vegan Greek Salad Wrap

Aug 10, 2018 · by Kate Kasbee · This post may contain affiliate links · 5 Comments · Modified: Oct 28, 2021

Jump to Recipe·Print Recipe

Who remembers eating tortilla roll-ups back in the day? I think the classic combination was something like: flour tortilla, turkey, and cheddar cheese. At least it was in my house. When I was a kid my dad would stick them in the microwave to get them warm and melty before serving them to my sister and I for lunch. These days, my roll-ups are a bit more sophisticated. This Vegan Greek Salad Wrap is my healthy take on a tried and true lunch that’s perfect for work, school, picnics, and everything in between.

vegan greek salad wrap this recipe

This veggie-loaded wrap is easy to throw together when you’re in a rush to get out the door. I’m talking 10 minutes, tops. You’re going to love the explosive flavor combination of hummus, tomatoes, cucumber, pepperoncini, and kalamata olives. Of course, I had to throw some baby spinach in there for some “green.”

vegan greek salad wrap

Whole-wheat tortillas make a great vehicle for all the goodies. If your tortillas feel a little bit stiff or stale, sprinkle some water on them and pop them in the microwave for 10 seconds. This will make them more pliable and less prone to breakage. Then top each tortilla with the hummus and such. Pro tip: as much as we love Ezekiel wraps, we don’t recommend them for this recipe. They tend to crack when rolled – not good!

vegan greek salad wrap

This wrap is so easy to make, but there is some technique involved. To get the best result, it’s important to tuck and roll as tightly as you can. Give the whole thing a good squeeze before placing it seam-side down on your cutting board. Don’t forget an extra smear of hummus on the end to hold everything together! Use a sharp knife to gently slice the wrap in half. I always remember to pack a fork with my wrap to eat any filling that spills out.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan greek salad wrap

Vegan Greek Salad Wrap

5 from 5 reviews
  • Author: Kate Kasbee
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Lunch
  • Cuisine: Vegan
Print Recipe
Pin Recipe

Description

This Vegan Greek Salad Wrap is so simple, yet packed with flavor. Hummus, cucumber, tomato, pepperoncini, kalamata olives, and fresh spinach make for a delicious work or vegan school lunch.


Ingredients

Scale
  • 2 whole-wheat tortillas (burrito size)
  • 6 Tbsp. regular or red pepper hummus (we love the HOPE brand)
  • 3 cups baby spinach
  • 1 cup cucumber, diced
  • ⅔ cup cherry tomatoes, halved
  • ¼ cup kalamata olives, roughly chopped
  • ¼ cup pepperoncini, sliced
  • 2 tsp. good olive oil
  • Pinch of salt and black pepper

Instructions

  1. 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.
  2. 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.
  3. 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.

Nutrition

  • Serving Size:
  • Calories: 274
  • Sugar: 2.5 g
  • Sodium: 640.2 mg
  • Fat: 13.2 g
  • Carbohydrates: 33.4 g
  • Protein: 9 g
  • Cholesterol: 0 mg

Did you make this recipe?

Tag @well_vegan on Instagram and hashtag it #wellvegan

More Vegan Lunch Recipes Recipes

  • The Best Vegan Chili
  • Crispy Baked Falafel
  • Vegan Italian Wedding Soup
  • Creamy Pumpkin Soup with Pasta and Spinach

Reader Interactions

Comments

  1. E

    August 13, 2021 at 7:09 am

    Absolutely delicious! I didn’t include hummus but my wrap turned out amazing! Thanks for sharing






  2. Levi

    October 19, 2020 at 8:43 pm

    I can't stop eating these. I have this pretty much every day and I have to go out and buy hummus every week for this recipe. Thank you for introducing me to a new favorite food!






  3. Jessica

    September 14, 2020 at 12:26 pm

    This combination is soooo good! Thank you for sharing! I could eat these everyday! We paired with homemade hummus and it was perfect!






  4. Brandy

    May 25, 2020 at 12:30 pm

    I haven't been eating meat for a while. When I did, didnt like wraps. This was sooooo good. I've made one for lunch 3 days in a row. Thanks for this recipe






  5. Shamika

    August 15, 2019 at 5:24 pm

    Wow what an easy, quick DELICIOUS recipe. I’ve had it for lunch and dinner. Thank you!






Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get Our Cookbook

cookbook

IndieBound / Books-A-Million / Powells / Amazon

Get Kate's Cookbook

cookbook

IndieBound / Barnes and Noble / Powells / Amazon

About Well Vegan

katie and kate

Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Our Favorite Recipes

vegan sloppy joes

Lentil and Cauliflower Vegan Sloppy Joes

Charred Brussels Sprout Salad with Miso Mustard Dressing

Charred Brussels Sprout Salad with Miso Mustard Dressing

cauliflower tikka masala tacos

Cauliflower Tikka Masala Tacos

tempeh breakfast hash

Savory Tempeh Breakfast Hash

Coconut Crusted Tofu with Sweet Chili Sauce

Coconut Crusted Tofu with Sweet Chili Sauce

Belgian sugar waffles

Liege Waffles (Belgian Sugar Waffles)

chocolate chip cookies

The New York Times’ (Vegan) Chocolate Chip Cookies

Carrot Cake Oatmeal [Instant Pot]

Carrot Cake Oatmeal (Instant Pot and Gluten-free)

More Recipes

Footer


Recipes

  • All Recipes
  • Gluten-free
  • Breakfast
  • Soy-free
  • Smoothies
  • Salads
  • Snacks
  • Desserts
  • Lunch
  • Dinner

More

  • The Frugal Vegan Cookbook
  • Vegan Meal Plan
  • Vegan Starter Guide
  • Sample Vegan Meal Plan
  • FAQ
  • Blog
  • About

Copyright © 2023 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal