• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sandwich

    Greek Salad Wrap with Hummus

    May 20, 2022 by Kaitlin

    An easy vegan Greek Salad Wrap recipe made with creamy homemade hummus! So fresh, flavorful, and nourishing. Great for lunch or a light dinner. (Vegan and oil-free with gluten-free option.)

    Hands holding a vegan Greek Salad Wrap with hummus cut in half

    This Greek-inspired Salad Wrap with hummus is so fresh and healthy.

    We combine crisp, crunchy veggies with a flavorful, tangy dressing. Then it's topped on a wrap (or pita bread) spread with creamy hummus.

    It's so great for a tasty lunch or light dinner.

    Plus you can easily customize it to your taste, or add chickpeas for extra protein and fiber!

    Romaine lettuce, tomatoes, dill, olives, onion, cucumber ingredients on a white table

    Ingredients for Greek Salad Wrap

    For this recipe you will toss together in a large bowl, then wrap in tortillas:

    • Romaine lettuce: You will need one large head romaine lettuce.
    • Cucumber: Most often I use a English/hothouse cucumber for this recipe, but you can use a regular garden cucumber or Persian cucumbers if desired.
    • Cherry tomatoes or grape tomatoes: I use these because they are so sweet and flavorful. But you could use roma tomatoes or a garden tomato (juices removed).
    • Red onion: Or substitute with green onion (scallion) for a milder taste.
    • Kalamata olives
    • Fresh dill: This is a really tasty addition to the salad portion. However, you can omit or replace with parsley if desired.
    • Hummus: Use your own favorite hummus, either store-bought or homemade. (I like this simple Oil-Free Hummus recipe.) You can either use plain or flavored. Or omit this and simply toss in cooked chickpeas to the salad portion instead.
    • Large flour tortillas: I try to use whole grain tortillas when possible. Be sure to use gluten-free if needed. (Or you can use pita bread instead.)
    • Greek-style dressing: You will whisk together the dressing in a small bowl or jar. It includes red wine vinegar, fresh lemon juice (about a half lemon), Dijon mustard, dried oregano, and a minced garlic clove. You can also add salt and/or black pepper to taste.
    Dressing being poured over salad ingredients in a bowl

    Customizing

    Vegetables: Add other veggies as you see fit. A few ideas include radish, green bell pepper, avocado, fresh sprouts (like clover, alfalfa, or broccoli), pepperoncini, baby spinach, etc.

    Herbs + seasonings: I like including fresh dill in the salad, and dried oregano in the dressing. However, it's great with other herbs as well. So use your own favorites such as fresh parsley, mint, basil, etc.

    Protein: Stir in chickpeas (garbanzo beans), other beans, cooked quinoa, or vegan chicken tenders or strips.

    Vegan cheese: Sprinkle in dairy-free crumbled feta cheese or parmesan cheese for extra flavor.

    Olive oil: I prepare the dressing oil-free, however you can easily drizzle in a tablespoon of good quality extra-virgin olive oil if you wish.

    Make it tortilla-free! You can also enjoy this meal as a salad with a dollop of homemade hummus on top. I love it served this way as well.

    Open-faced wrap with hummus and Greek salad ingredients

    Serving

    Preparing ahead: If you are making this ahead of time for a packed lunch, I suggest assembling your wrap in the morning and enjoying within the same day. The dressing absorbs into the tortilla and can make it a little soggy if stored for too long.

    Storing

    If saving leftovers, I suggest storing the salad and dressing in separate airtight containers in the refrigerator. This helps keep the veggies fresh and crisp. Then simply dress your salad and assemble your wrap when ready to enjoy.

    Vegan Greek salad wrap with hummus cut in half

    For more inspiration, also browse all sandwich + wrap recipes.

    Hands holding a vegan Greek Salad Wrap with hummus cut in half

    Greek Salad Wrap with Hummus

    This fresh wrap combines crisp veggies, creamy hummus, and a Greek-style dressing. Easy to customize and great for lunch or a light dinner!
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Greek-Inspired, Oil-Free, Vegan
    Servings: 5

    Ingredients

    • 1 head romaine lettuce
    • 1 English/hothouse cucumber (or other variety)
    • 1 cup grape/cherry tomatoes (or roma)
    • 1/4 cup red onion (or green onion)
    • 1/4 cup Kalamata olives
    • 3 Tbsp. fresh dill (and/or parsley)
    • 1/2 cup hummus (more/less)
    • 5 large tortillas (gluten-free if desired)
    • Optional: vegan feta cheese, chickpeas, radish, green bell pepper, quinoa

    For the Greek-style dressing:

    • 2 Tbsp. red wine vinegar
    • 2 Tbsp. lemon juice (about 1/2 lemon)
    • 1 tsp. Dijon mustard
    • 1/2 tsp. dried oregano
    • 1 clove garlic, minced

    Instructions

    • Prepare hummus if making homemade. (Or do this ahead of time.)
    • Prepare vegetables: Roughly chop romaine lettuce, dice cucumber, halve/quarter grape tomatoes, dice red onion, and roughly chop olives and dill. Place in a large bowl.
    • Make dressing: Add all dressing ingredients to a small bowl or jar and whisk to combine. Salt/pepper to taste if desired.
    • Pour dressing over salad and toss well to combine.*
    • Assemble wraps: Spread a layer of hummus down the center of a wrap. Then spoon salad ingredients on top. Tuck in both ends, and tightly roll up.

    Notes

    *Leftovers: Or if saving leftovers, store the salad and dressing in separate containers in the fridge to help keep it fresh and crisp.
    Tortilla-free: You can also enjoy this as the salad with hummus dolloped on top!

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Greek Salad Wrap with Hummus
    Amount per Serving
    Calories
    248
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    2
    g
    Potassium
     
    326
    mg
    9
    %
    Carbohydrates
     
    38
    g
    13
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    727
    IU
    15
    %
    Vitamin C
     
    12
    mg
    15
    %
    Calcium
     
    120
    mg
    12
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Greek Salad Wrap recipe with hummus, also check out:

    • Garden Vegetable Soup
    • Avocado Veggie Sandwich
    • Roasted Vegetable Wrap with Bean Spread
    • Mediterranean Three Bean Salad

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Sandwich & Wrap Recipes

    • Southwest Black Bean Burger
    • Avocado Veggie Sandwich
    • TLT Sandwich with Tempeh Bacon
    • BBQ Tempeh Wraps with Spinach

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating:




    1. Paula

      January 24, 2023 at 10:58 am

      5 stars
      Made these today and they were Off-the-Charts AWESOME! Newer to WFPB, and thought it was the best Greek salad we’ve ever eaten and then putting it in a hummus laden tortilla... brilliant! Didn’t use any feta and wouldn’t... thought the brightness of the dressing w/ the acid from the red wine vinegar, Dijon and lemon juice was enough. Now I see how the oil we used to use deadened the flavors. Love that these ingredients would all be in our garden (- olives). Just discovered your website and recipes. Thanks for all the hard work that goes into preparing these.

      Reply
      • Kaitlin

        January 24, 2023 at 11:42 am

        Hello Paula and welcome! Wow, thank you very much for that incredibly kind and thoughtful comment. It's very appreciated. I'm thrilled to hear you enjoyed these, and how wonderful you have your own garden! What a treat. Hope you enjoy any other recipes you try here, and most of all wishing you the very best with your new WFPB journey! Take good care. -Kaitlin

        Reply
    2. Kate

      June 01, 2022 at 10:20 am

      5 stars
      Made this for lunch with spinach tortillas and it came out delicious! We added extra olives and vegan feta cheese.

      Reply
      • Kaitlin

        June 01, 2022 at 12:22 pm

        Great call with the spinach wraps and vegan feta! Thanks for giving it a try and sharing your feedback!

        Reply

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer