Crispy Cucumber Feta Wraps
A delightful blend of freshness and crunch, these wraps are perfect for a light snack, appetizer, or quick lunch.
Servings: 2 servings
Calories: 210kcal
Ingredients
For the wraps
- 2 large flour tortillas (or whole wheat/gluten-free for a healthier option)
- 1/2 cup crumbled feta cheese creamy and tangy to add depth to your dish
- 1 small cucumber, thinly sliced offers a refreshing crunch
- 1 tbsp lemon juice a zesty touch to brighten up the flavors
- 1/4 cup Greek yogurt for a smooth and creamy spread
- 1 tbsp chopped fresh dill or mint adds a burst of herbal freshness
- 1 tsp olive oil plus a little extra for toasting
- Salt and pepper, to taste essential seasonings that bring out all the flavors
- a handful baby spinach or arugula (optional) for added nutrition and a pop of color
Instructions
Preparation
- In a small bowl, combine the Greek yogurt, lemon juice, olive oil, chopped dill or mint, salt, and pepper. Stir until you have a smooth, creamy mixture that is well-blended and ready to spread.
- Lay the tortillas flat on a clean surface. Spread the yogurt mixture generously over two-thirds of each tortilla.
- Top the yogurt-covered tortillas with the crisp cucumber slices and crumbled feta cheese. Add baby spinach or arugula if desired.
- Fold the bottom edge of each tortilla up over the fillings, then fold in the sides and roll the wraps tightly toward the top.
- Heat a skillet over medium heat and add a drizzle of olive oil. Once hot, place your wraps seam-side down on the skillet. Toast for 2–3 minutes per side until golden and crispy.
- Let your wraps cool slightly, then cut them in halves or quarters for bite-sized servings. Serve and enjoy.
Notes
For extra flavor, consider marinating the cucumber slices in lemon juice and salt for 10 minutes before adding them to the wraps. You can customize the recipe by adding roasted red peppers or using gluten-free tortillas.