Mediterranean Wrap Feta Olives

There's something about summer afternoons at the farmers market that makes me crave fresh, uncomplicated food. I picked up a bundle of dill that smelled impossibly green, and somehow left with feta, olives, and the sudden urge to stop overthinking lunch. These wraps came together almost by accident that day, but they've become my go-to when I need something that tastes like care without the fuss.

I made these for my neighbor on a particularly chaotic Tuesday when she'd just moved in. She came by with wine, and I pulled together what I had in the fridge. Watching her face when she took that first bite—that moment when you realize a simple wrap can actually be memorable—that's when I knew this was the one to keep making.

Ingredients

• Whole wheat tortillas or flatbreads: The foundation that holds everything together without being bland.
• Greek yogurt: Creamy and tangy, it becomes magical when you add herbs and lemon to it.
• Cucumber: Thinly slice it and it'll stay crisp instead of watering everything down.
• Cherry tomatoes: Halve them so you get tomato in every bite without the seeds taking over.
• Red onion: Thin slices give you a sharp bite that wakes up the whole wrap.
• Baby spinach: Tender and mild, it bulks things up without dominating the flavor.
• Fresh parsley: A handful of chopped parsley changes the whole mood of this wrap.
• Feta cheese: The salty, creamy anchor that ties everything together.
• Kalamata olives: Slice them instead of leaving them whole so they distribute throughout.
• Lemon juice: Brightens everything and keeps the yogurt from feeling too heavy.
• Extra-virgin olive oil: Just enough to make the sauce silky.
• Fresh dill: If you can find it fresh, do—it makes an enormous difference.
• Garlic: One small clove minced is enough; this isn't about overpowering anything.
• Salt and black pepper: These aren't just for seasoning, they're for tasting what you've made.

Instructions

Mix the herbed yogurt sauce first:

In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, fresh dill, salt, and pepper until smooth. Taste it and adjust—this sauce sets the tone for everything else.

Lay out your tortillas:

Place them on a clean, flat surface where you have room to work without them tearing. If they're a bit stiff, microwave them for 10 seconds to make them pliable.

Spread the sauce:

About 2 tablespoons down the center of each wrap is enough—you want flavor, not a soggy mess. Leave a little space at the edges so the wrap can fold without the filling spilling everywhere.

Layer the vegetables:

Start with spinach as a base, then arrange cucumber, tomatoes, red onion, and parsley in loose rows. This makes them easier to wrap and ensures you get a bit of everything in each bite.

Add the cheese and olives:

Scatter the crumbled feta and sliced olives over the top. Don't be shy here—they're what make this special.

Roll it up:

Fold in the sides first, then roll tightly from bottom to top. If something tries to escape, just tuck it back in as you go.

Slice and serve:

Cut each wrap in half diagonally so it looks like you actually know what you're doing. Serve immediately while everything is still crisp, or wrap tightly in parchment if you need to eat it later.

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There was a moment during a lunch with an old friend when she asked for the recipe, and I realized that food doesn't need to be complicated to matter. Sometimes the simplest things, made with just a little thought, become the ones people actually remember.

Why This Wrap Works

The beauty of this wrap is how it balances cool, crisp vegetables against creamy feta and the sharp brightness of olives and dill. Every component is there for a reason—nothing feels like filler. It's the kind of meal that's light enough for lunch but satisfying enough that you won't be hungry an hour later.

Making It Your Own

This is where you get to play. If you want more protein, add grilled chicken strips or even roasted chickpeas. If dairy isn't your thing, goat cheese or vegan feta work beautifully. Roasted red peppers or sun-dried tomatoes add richness if you're in the mood for something more indulgent.

Storing and Serving

These wraps are best eaten fresh, while everything is still crisp and the yogurt sauce hasn't soaked into the tortilla. If you need to make them ahead, assemble right before eating and keep the sauce separate until the last minute. They're perfect for picnics, lunch boxes, or those nights when the last thing you want to do is cook.

• Pack the herbed yogurt sauce in a small container and spread it just before eating.
• Wrap each assembled wrap tightly in parchment paper to keep it from falling apart.
• These are best eaten the same day, but will keep refrigerated for up to 24 hours if wrapped properly.

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At the end of the day, this wrap is about taking good ingredients and letting them be what they are. It's the kind of food that reminds you that sometimes the best meals are the ones that don't demand much but give back everything.

Recipe FAQs

→ How long does preparation take?

Preparation takes only 15 minutes, making it a perfect option for a quick lunch or light dinner without any cooking time.

→ Is this suitable for vegetarians?

Yes, this dish is completely vegetarian as it contains fresh vegetables, cheese, and olives without any meat products.

→ Can I make this gluten-free?

Absolutely, simply swap the whole wheat tortillas for certified gluten-free wraps to accommodate dietary restrictions.

→ What protein options work well?

For added protein, consider including grilled chicken strips or rinsed chickpeas inside the wrap before rolling.

→ How should leftovers be stored?

Wrap tightly in parchment paper to keep ingredients fresh. It is best enjoyed immediately but can be stored for a few hours.