Mediterranean Veggie & Hummus Healthy Wrap

• 4 whole wheat or spinach tortilla wraps (10-inch)
• 1 cup hummus (store-bought or homemade)
• 1 medium cucumber, thinly sliced
• 1 large carrot, peeled and julienned
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1 cup baby spinach leaves
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste

Instructions

1. Lay out the tortilla wraps flat on a clean surface or cutting board.
2. Spread about 1/4 cup of hummus evenly across the center of each wrap, leaving about 1 inch from the edges to allow easy rolling.
3. In a medium bowl, combine cucumber slices, julienned carrots, halved cherry tomatoes, Kalamata olives, sliced red onion, and fresh parsley. Drizzle with fresh lemon juice and season with a pinch of salt and black pepper. Toss gently to coat.
4. Divide the veggie mixture evenly among the wraps, placing it over the hummus layer.
5. Sprinkle crumbled feta cheese on top of the veggies and then layer baby spinach leaves over the cheese.
6. Carefully fold in the sides of each wrap and roll tightly from the bottom up to enclose the filling.
7. Slice each wrap diagonally in half, if desired, for easier handling and serving.
8. Serve immediately, or wrap in foil or parchment paper and refrigerate up to 24 hours for a portable meal.

Chef tips

• For added protein, add thinly sliced grilled chicken breast or canned chickpeas.
• Use low-fat or vegan feta cheese to reduce calories or suit dietary preferences.
• If you don't have lemon juice, a splash of red wine vinegar works well to brighten the veggie mix.
• To prevent sogginess for later consumption, layer leafy greens at the bottom and wetter veggies (tomatoes) towards the middle.