Greek Veggie Wraps
Recipe type: Main Dish/Vegetarian
  • For the dressing:
  • 3 tbsp. balsamic vinegar
  • 5 tbsp. extra virgin olive oil
  • Salt and pepper, to taste
  • To assemble:
  • 4 (10-inch) wraps or tortillas
  • Hummus (store bought is fine, but I love making my own...recipe to come!)
  • Cooked quinoa (pronounced can read more about it here)
  • Baby spinach leaves
  • Diced fresh tomatoes (or halved grape tomatoes)
  • Julienned or shredded carrots
  • Chopped banana peppers
  • Crumbled feta cheese
  1. To make the dressing, combine the balsamic vinegar and olive oil in a jar or squeeze bottle with a closed lid. Shake well to combine. Season to taste with salt and pepper and if necessary, adjust amounts of oil and vinegar to your liking.
  2. Lay a wrap out on a work surface and spread with a thin layer of hummus. Top with a handful or two of couscous. Add a small mound of baby spinach leaves, a handful of diced tomatoes and a handful of carrots.
  3. Top with a handful of the banana peppers, a sprinkling of the feta and a drizzle of the balsamic vinaigrette.
  4. Fold the bottom edge of the wrap up.
  5. Fold the sides of the wrap inward, and then roll the wrap up tightly to enclose all the fillings, burrito-style. (This may take a couple of tries but even the less than perfect wraps still taste good.) Store airtight and serve within 4-6 hours.
Recipe by Daily Rebecca at