Ingredients:

  • 3 large flour tortillas
  • 1 cup hummus
  • 1 cup cucumber, diced small
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, thinly sliced
  • 2 cups baby spinach
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup pickled banana peppers
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/4 cup feta cheese, crumbled
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Dice the cucumber, red pepper, and onion into uniform, small pieces. Pat the baby spinach dry with a paper towel to remove excess moisture.
  2. In a large mixing bowl, combine the diced cucumber, bell pepper, red onion, Kalamata olives, and pickled banana peppers. Drizzle with extra virgin olive oil and fresh lemon juice, then sprinkle with salt and black pepper. Toss gently until vegetables are evenly coated.
  3. Lay the tortillas flat on a clean surface. Using a spatula, spread a thick layer of hummus across the center of each tortilla, leaving a 1-inch border around the edges to create a moisture barrier.
  4. Layer the seasoned vegetable mixture over the hummus, then top with crumbled feta cheese and fresh baby spinach.
  5. Fold in the sides of the tortilla and roll tightly from the bottom up to secure the fillings.