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+ servings
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!
AuthorKaitlin - The Garden Grazer
Prep Time:25 mins
Total Time:25 mins
CourseMain Dish
CuisineGluten-Free Option, Greek-Inspired, Oil-Free, Vegan


  • 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


  • 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.


*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)

Calories: 248 kcal | Carbohydrates: 38 g | Protein: 8 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Potassium: 326 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 727 IU | Vitamin C: 12 mg | Calcium: 120 mg | Iron: 3 mg