Nothing beats a fresh, flavorful wrap that’s as vibrant as it is simple. The Greek Turkey Wraps with Hummus Recipe is a delicious mix of tender turkey, creamy hummus, and crisp veggies tossed in tangy Greek vinaigrette—a handheld feast that brightens up any lunch or quick dinner.
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Why You'll Love This Recipe
This recipe is one I keep coming back to because it hits the sweet spot between quick prep and unforgettable flavor. It’s like all the best parts of a Greek salad wrapped up so you can enjoy every bite without any fuss.
- Fresh and Flavorful: The vinaigrette and feta bring that classic Greek tang that livens up simple turkey and veggies.
- Quick to Prepare: Just 10 minutes from start to finish, it’s perfect for busy days or last-minute meals.
- Customizable: You can swap veggies or add your favorite extras without losing that signature Mediterranean vibe.
- Handheld Convenience: Rolls up neat for lunches on the go, picnics, or even a fuss-free dinner.
Ingredients & Why They Work
The ingredients here come together like an easy orchestra, blending smooth hummus with the bright, briny notes of olives and banana peppers. It’s a balance of creamy, smoky, crunchy, and zesty that makes each bite a delight.
- Tortilla: I like flour tortillas for softness and flexibility, but whole wheat or gluten-free options work great too.
- Hummus: It’s more than just a spread—adds creaminess and that unmistakable Mediterranean flavor.
- Deli turkey: Choose good-quality turkey for tenderness and taste; freshly sliced deli meat makes a difference.
- Romaine lettuce: Crisp and sturdy enough to hold all the fillings without going soggy.
- Cucumber: Adds refreshing crunch; quartering the slices keeps every bite manageable.
- Cherry tomatoes: Sweet and juicy, they brighten up the wrap with bursts of acidity.
- Red onion: Thin strips offer a mild bite without overpowering the other flavors.
- Kalamata olives: Essential for that classic salty, briny kick.
- Banana peppers: I like the mild rings for a gentle tang and just a hint of heat.
- Feta cheese: Crumbled for creaminess and tanginess, tying the wrap nicely together.
- Greek vinaigrette: Tossing the veggies in this vinaigrette intensifies the flavor and keeps everything lively.
Make It Your Way
I love how flexible this wrap is—you can easily swap out veggies based on what you have or amp up the spice level for a little extra zing. It’s all about making it fit your taste and pantry.
- Variation: Adding some roasted red peppers or sun-dried tomatoes gave my wraps a subtle smoky sweetness that was unexpected but brilliant.
- Dietary tweaks: For a lighter version, swap turkey for grilled chicken or falafel to keep it vegetarian and satisfying.
- Extra greens: Spinach or arugula can sneak in extra nutrients without changing the fresh profile.
- Spice it up: Try swapping banana peppers for pickled jalapeños if you want a little heat kick.
Step-by-Step: How I Make Greek Turkey Wraps with Hummus Recipe
Step 1: Prep the Veggies Just Right
Start by chopping your romaine lettuce leaf into thin shreds—this makes it easier to roll and eat without big leafy chunks getting in the way. Then quarter the cherry tomatoes and cut the cucumber slices into quarters, creating lovely little triangles. Thinly slice the red onion and slice up the Kalamata olives and banana pepper rings smaller for an even mix. Keeping everything bite-size helps all the flavors marry perfectly inside your wrap without any awkward big bites.
Step 2: Toss and Dress Your Veggies
Now here’s a little step that really makes the difference: toss the veggies, olives, and peppers with 2 tablespoons of crumbled feta and about 1.5 tablespoons of Greek vinaigrette. This step seasons your veggies and ties them all together, giving you that unmistakable Greek salad vibe in every forkful.
Step 3: Layer and Roll
Lay out your tortilla flat and spread 2 tablespoons of hummus evenly. This not only adds creamy goodness but helps hold everything together. Next, layer on 2 oz of deli turkey—center it to make rolling easier—then pile your dressed veggie mixture on top. Roll up tightly but gently, so everything stays contained. Slice in half diagonally for that classic wrap look and ease of eating.
Top Tip
This wrap’s magic happens in the prep and balance, so here are a few things I’ve learned to make it even better over time.
- Prep Veggies Uniformly: Taking the time to cut veggies into roughly the same size ensures every bite is consistent and helps the wrap roll without tears.
- Keep Turkey Centered: Placing turkey in the middle helps keep the roll compact and prevents filling from spilling out.
- Don’t Skip the Toss: Mixing your veggies with feta and vinaigrette right away means every bite bursts with flavor, not just the first few.
- Wrap Tight, but Gentle: Rolling too loosely can make the wrap fall apart; too tight and it might squish the fillings. Find a happy medium by supporting the fillings as you roll.
How to Serve Greek Turkey Wraps with Hummus Recipe
Garnishes
I usually sprinkle a little extra feta on top or tuck a few fresh mint leaves inside for a cool lift. Sometimes a light drizzle of extra vinaigrette or a squeeze of lemon over the wrap just before serving amps up the brightness.
Side Dishes
A crisp Greek salad or a small bowl of tzatziki with pita chips pairs beautifully here. I’ve also enjoyed these wraps alongside some roasted sweet potato fries or a simple cucumber salad for a fresh contrast.
Creative Ways to Present
For a gathering, I like assembling mini wraps as appetizers, cutting tortillas into smaller bite-sized pinwheels. They look so pretty on a platter and let guests sample that delicious Greek flavor without committing to a whole wrap.
Make Ahead and Storage
Storing Leftovers
I wrap leftover halves tightly in foil or plastic wrap and store them in the fridge for up to 2 days. The key is to keep moisture from sogging up the tortilla, so I usually line the wrap with paper towels if I know I’ll be storing it.
Freezing
Freezing isn’t my go-to for this wrap since the fresh veggies can lose their crunch, but if you want to freeze, I recommend wrapping just the turkey and hummus layer separately and adding fresh veggies when ready to eat.
Reheating
For leftover wraps, a quick 20-second zap in the microwave warms the turkey without overcooking. I usually remove some veggies if they look soggy and add fresh ones after reheating for that crisp freshness.
Frequently Asked Questions:
Absolutely! This wrap is super versatile. Try grilled chicken, roast beef, or even falafel if you want to keep it vegetarian. The key is using a mild-flavored meat to complement the fresh veggies and hummus.
You can use any hummus you like, but I find a classic garlic or roasted red pepper hummus adds a nice depth of flavor. Avoid hummus varieties with strong, unusual flavors that might overpower the delicate balance of the other ingredients.
Once assembled, it’s best eaten within a day for the freshest taste and texture. If you need to store it longer, consider preparing the filling separately and assembling the wrap just before eating to avoid sogginess.
Definitely! Just swap regular tortillas for gluten-free alternatives, like corn or gluten-free flour tortillas. Make sure your deli turkey and other ingredients are labeled gluten-free for a safe and tasty meal.
Final Thoughts
I’m genuinely fond of this Greek Turkey Wraps with Hummus Recipe because it’s a tasty reminder that quick meals don’t have to be boring or bland. With just a few fresh ingredients and a little assembly, you get a bright, healthy lunch that you can enjoy any day of the week. I hope you try making these wraps soon—I know they’ll become a favorite in your rotation, just like they are in mine!
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Greek Turkey Wraps with Hummus Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Lunch
- Method: No-Cook
- Cuisine: Greek
- Diet: Low Lactose
Description
Greek Turkey Wraps with Hummus combine zesty Greek salad flavors with savory deli turkey wrapped in a soft tortilla, making a quick and delicious lunch option packed with fresh vegetables, creamy feta, and a tangy Greek vinaigrette.
Ingredients
Wrap and Spread
- 1 tortilla
- 2 tablespoons hummus
- 2 ounces deli turkey
Veggies and Mix-ins
- 1 leaf romaine lettuce, chopped into thin shreds
- 3-4 slices cucumber, thinly sliced and quartered
- 3-4 cherry tomatoes, quartered
- 5-6 strips red onion, thinly sliced
- 3-4 kalamata olives, sliced
- 3-4 banana pepper rings, chopped
Other
- 2 tablespoons feta cheese crumbles
- 1.5 tablespoons Greek vinaigrette
Instructions
- Prepare the lettuce: Chop the romaine lettuce leaf into thin shreds or use pre-packaged shredded lettuce for convenience.
- Chop the vegetables: Quarter the cherry tomatoes, thinly slice the cucumber and cut each slice into quarters to create small triangular pieces, and thinly slice the red onion into strips.
- Prepare olives and peppers: Slice 3-4 kalamata olives and chop 3-4 banana pepper rings into smaller pieces.
- Toss the filling: In a small bowl, combine the chopped veggies, olives, banana peppers, and 2 tablespoons of feta cheese crumbles. Drizzle with 1.5 tablespoons of Greek vinaigrette and toss everything together to coat evenly. Set aside.
- Assemble the wrap: Lay the tortilla flat and spread 2 tablespoons of hummus evenly over its surface, focusing on the center.
- Add protein: Layer 2 ounces of deli turkey evenly over the hummus, keeping the turkey centered to make rolling easier.
- Add filling: Spoon the tossed vegetable and feta mixture evenly over the turkey, keeping it also centered on the tortilla.
- Roll and serve: Carefully roll the tortilla tightly around the filling and cut the wrap in half for serving.
Notes
- Use pre-shredded lettuce to save prep time.
- Choose mild banana peppers if preferred to keep flavors balanced.
- For a low sodium option, use low-sodium turkey and reduced-sodium feta cheese.
- Toast the tortilla slightly before assembling for added texture.
- The wrap is best served fresh but can be wrapped tightly and refrigerated for up to 24 hours.
Nutrition
- Serving Size: 1 wrap
- Calories: 333 kcal
- Sugar: 7 g
- Sodium: 1675 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.01 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 34 mg
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