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Greek Salad Wrap Recipe

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These fresh Greek salad wraps combine crisp cucumbers, juicy tomatoes, Kalamata olives, feta cheese, and crunchy vegetables in soft tortillas with creamy tzatziki sauce. A quick, healthy Mediterranean lunch ready in 15 minutes!

  • Total Time: 15 minutes
  • Yield: 4 wraps 1x

Ingredients

Scale

For the Greek Salad Filling:

  • 1 large English cucumber (or 2 Persian cucumbers), diced
  • 2 cups cherry or grape tomatoes, halved (or 2 Roma tomatoes, diced)
  • 1 medium red bell pepper, diced
  • ½ medium red onion, thinly sliced or diced
  • ¾ cup Kalamata olives, pitted and halved
  • 1 cup crumbled feta cheese (about 6 oz)
  • 2 cups chopped romaine lettuce or mixed greens (optional but recommended)
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried oregano)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Salt and black pepper to taste

For the Wraps:

  • 4 large flour tortillas (10-12 inches)
  • ½ cup tzatziki sauce (store-bought or homemade)
  • ½ cup hummus (optional but recommended)

For Homemade Tzatziki (Optional):

  • 1 cup Greek yogurt (full-fat for creamiest texture)
  • ½ cup cucumber, grated and squeezed dry
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Prep the Vegetables: Start by preparing all your vegetables. Dice the cucumber into small, bite-sized pieces (about ½-inch cubes). If using English cucumber, you don’t need to peel it; if using regular cucumber, peel and remove seeds first. Halve the cherry tomatoes, or dice Roma tomatoes and remove excess seeds and juice. Dice the bell pepper into small pieces. Thinly slice or dice the red onion—if you find raw onion too sharp, soak the slices in cold water for 10 minutes, then drain and pat dry. Halve the Kalamata olives. If using lettuce, chop it into thin ribbons.
  2. Make Tzatziki (If Homemade): If making homemade tzatziki, grate the cucumber using a box grater, then place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible—this is crucial to prevent watery sauce. In a small bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, dill, olive oil, salt, and pepper. Mix well and refrigerate until ready to use. The sauce can be made up to 3 days ahead and flavors improve over time.
  3. Combine the Salad: In a large mixing bowl, combine the diced cucumber, tomatoes, bell pepper, red onion, and Kalamata olives. Add the chopped fresh dill (or dried oregano). Drizzle with olive oil and red wine vinegar. Season with salt and black pepper to taste. Gently toss everything together until well combined. The olive oil and vinegar act as a light dressing that brings all the flavors together. Crumble in the feta cheese and gently fold it through—be careful not to over-mix or the feta will break down too much.
  4. Warm the Tortillas: For the most pliable, easiest-to-roll wraps, warm your tortillas briefly. You can do this by heating them directly over a gas burner for 10-15 seconds per side, microwaving them wrapped in a damp paper towel for 20-30 seconds, or warming them in a dry skillet over medium heat for about 20 seconds per side. Warm tortillas are much less likely to crack or tear when rolling.
  5. Assemble the Wraps: Lay one tortilla flat on a clean work surface. Spread 2 tablespoons of hummus across the center of the tortilla in a horizontal line, leaving about 2 inches on each side and at the bottom. This acts as a base layer and adds creaminess. Spread 2 tablespoons of tzatziki sauce on top of the hummus. If using lettuce, lay a handful down the center—this creates a protective barrier between the tortilla and the wetter ingredients.
  6. Add the Filling: Spoon about 1 to 1½ cups of the Greek salad mixture down the center of the tortilla, on top of the lettuce. Don’t overfill—you should have a line of filling about 2 inches wide running horizontally across the middle of the tortilla. Overfilling makes wraps impossible to roll and messy to eat. Top with a little extra feta cheese if desired.
  7. Roll the Wrap: This is the crucial step! Fold the left and right sides of the tortilla over the filling (about 1-2 inches on each side), then starting from the bottom (the side closest to you), tightly roll the tortilla up and away from you, tucking in the filling as you go. The tighter you roll, the better the wrap holds together. Continue rolling until you have a complete cylinder.
  8. Slice and Serve: Using a sharp serrated knife, cut the wrap in half diagonally. This not only looks beautiful but makes it easier to eat. If making ahead for meal prep, wrap each whole wrap tightly in plastic wrap or parchment paper and refrigerate. Serve immediately, or pack for lunch!

Notes

  • Prevent Soggy Wraps: Pat all vegetables completely dry with paper towels before assembling. Remove seeds and excess juice from tomatoes. Squeeze grated cucumber very dry if making homemade tzatziki.
  • Don’t Overfill: The most common mistake is overstuffing wraps. Use about 1 to 1½ cups of filling per wrap—it seems like less than you’d think, but it’s the right amount for successful rolling.
  • Lettuce Layer: Adding lettuce creates a protective barrier between the tortilla and wet ingredients, significantly reducing sogginess, especially for meal prep.
  • Warm Tortillas: Always warm tortillas before rolling. Cold tortillas crack and tear easily. Warm ones are pliable and easy to work with.
  • Assembly Order Matters: Layer ingredients strategically—hummus and tzatziki first (they stick to the tortilla), then lettuce (barrier), then the salad mixture on top. This prevents sliding ingredients.
  • Storage: These wraps are best eaten within a few hours of assembly. For meal prep, store components separately and assemble when ready to eat for best texture.

  • Author: Amiyah Weaver
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Lunch
  • Method: No-Cook
  • Cuisine: Greek
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 wrap
  • Calories: 385
  • Sugar: 6g
  • Sodium: 890mg
  • Fat: 19g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 5g
  • Protein: 13g
  • Cholesterol: 30mg

Find it online: https://5mincook.com/greek-salad-wrap-recipe/