Mediterranean Hummus Wrap with Cucumber & Roasted Red Peppers

Creamy hummus, crisp cucumber, and sweet smoky roasted peppers wrapped up with lemony herbs for a bright, satisfying lunch.

Ingredients

• 2 large flour tortillas or wrap breads
• 1 cup hummus (about 240 g)
• 1 large cucumber, thinly sliced (or 2 small cucumbers)
• 1 cup roasted red peppers, drained and sliced (jarred is perfect)
• 2 cups baby spinach or mixed salad greens
• 1/4 small red onion, very thinly sliced (optional but excellent)
• 1/2 cup crumbled feta (optional, for extra savoury richness)
• 1 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin (optional, adds warm depth)
• Salt and black pepper

Method

• 1

  Step 1: Make the quick lemon-herb drizzle

  In a small bowl, mix olive oil, lemon juice, garlic, oregano, cumin (if using), a pinch of salt, and a few cracks of black pepper. Taste and adjust: it should be bright and punchy.

• 2

  Step 2: Prep the crunchy veg

  Slice cucumber thinly. If your cucumber is very watery, lay slices on paper towel and lightly blot so the wrap doesn’t get soggy.

• 3

  Step 3: Build a hummus “barrier”

  Lay wraps flat. Spread 1/2 cup hummus over each wrap, leaving a 2 cm / 3/4 inch border around the edges (this helps with clean rolling and keeps fillings in place).

• 4

  Step 4: Layer for maximum texture

  On each wrap, pile on spinach/greens, then cucumber, roasted red peppers, and red onion (if using). Sprinkle feta over the top if using.

• 5

  Step 5: Dress, then roll tight

  Drizzle the lemon-herb mixture evenly over the fillings (don’t overdo it—too much liquid can cause slipping). Fold in the sides, then roll up tightly from the bottom, keeping gentle pressure so it’s snug.

• 6

  Step 6: Slice and serve

  Let the wraps sit seam-side down for 1 minute to “set,” then slice on a diagonal. Eat immediately for the best crunch.

Tips

• **Avoid soggy wraps:** Pat cucumbers and roasted peppers dry, and keep the drizzle light (you can also drizzle on the greens rather than directly onto hummus).
• **Make-ahead:** Assemble up to **4 hours ahead**. Wrap tightly in foil or parchment and refrigerate. For best texture, keep cucumbers separate and add just before eating.
• **No tortillas?** Use pita pockets or flatbread; spread hummus inside and stuff like a sandwich.
• **Add more protein (still lunch-light):** Extra feta, a bigger smear of hummus, or a sprinkle of chickpeas if you have them (optional).
• **What to serve with:** A piece of fruit, a small handful of olives, or a simple tomato-cucumber side salad with lemon and olive oil.

Nutrition (per serving, estimate)