Prepare the Spinach (Choose Method):

Option 1 – Raw Spinach (Quickest):

1. Wash and Dry: Rinse fresh spinach thoroughly under cold water. Dry completely using a salad spinner or by patting with paper towels. Roughly chop if leaves are large.

Option 2 – Sautéed Spinach (More Traditional):

1. Sauté: Heat olive oil in a large skillet over medium heat. Add minced garlic (if using) and cook for 30 seconds until fragrant. Add spinach in batches, stirring with tongs until wilted, about 2-3 minutes total. The spinach will reduce significantly in volume.
2. Remove Excess Moisture: Transfer cooked spinach to a colander or plate lined with paper towels. Let cool for 2-3 minutes, then squeeze gently to remove excess liquid. This step is crucial for preventing soggy wraps! Roughly chop the cooked spinach.

Prepare Other Vegetables:

3. Prep Vegetables: Slice red onion thinly (soak in cold water for 10 minutes if you want to mellow the bite, then drain and pat dry). Halve cherry tomatoes and place on paper towels to absorb excess moisture. Thinly slice cucumber and pat dry. Chop fresh herbs.
4. Prepare Feta: If using block feta, crumble it into small pieces with your fingers or a fork. If feta is too salty for your taste, rinse briefly under cold water or soak in milk for 10 minutes, then drain.

Assemble the Wraps:

5. Warm Tortillas: Warm tortillas for 10-15 seconds in the microwave (wrapped in a damp paper towel) or for 20-30 seconds per side in a dry skillet over medium heat. This makes them pliable and easier to roll.
6. Lay Out Tortilla: Place one warmed tortilla on a clean work surface or plate.
7. Add Spread (Optional): If using hummus, spread 1-2 tablespoons in a thin layer over the center of the tortilla, leaving a 2-inch border.
8. Layer Spinach: Add half of the spinach (raw or cooked) in a horizontal line across the center of the tortilla, leaving 2-3 inches clear on each side and about 3 inches clear at the bottom.
9. Add Feta: Sprinkle half of the crumbled feta cheese over the spinach (about ⅓ cup).
10. Add Vegetables: Layer on half of the red onion, cherry tomatoes, and cucumber slices.
11. Add Herbs and Seasonings: Sprinkle with fresh dill (or parsley), dried oregano, a pinch of salt (go light—feta is salty!), black pepper, and a squeeze of fresh lemon juice.
12. Add Optional Ingredients: If using olives, sun-dried tomatoes, chickpeas, or nuts, add them now.
13. Fold and Roll: Fold the bottom edge up and over the filling, pulling tight to enclose. Fold in the left and right sides, then continue rolling away from you, keeping tension so it stays tight. The final roll should seal at the top.
14. Slice and Serve: Cut the wrap in half diagonally with a sharp knife. Serve immediately, or wrap tightly in plastic wrap or parchment paper.
15. Repeat: Make the second wrap with remaining ingredients.