Quick & Healthy Greek Salad Wrap



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I don’t know what it is about Greek salads, but they’re so delicious. Perhaps it’s the feta? Maybe it’s the simple but flavorful dressing or maybe it’s the salty olives and spicy peppers? Probably all of the above.

Greek salads are my jam.

Homemade Greek Salad in a white bowl.

I order them out at restaurants all.the.time. But for some odd reason, I never really thought about making them at home… until now.

Homemade Greek salad = game changer. Now that we have a jar of pepperoncini peppers in the house I can see myself making Greek salads for days.

Homemade Greek Salad in a bowl.

I love them straight up, but I think I like Greek salad wraps even more.

Greek Salad on a tortilla wrap.

A dollop of hummus paired with the crunchy flavor-bomb that is a Greek salad all wrapped neatly into a brown rice wrap = oh my gosh, so good!

Greek Salad Wrap

Such a portable and delectable lunch!

Greek Salad Wrap in hand.

So today’s post is sorta kinda a two for one deal. Since I’m stuffing this Greek salad into a wrap, you get two recipes stuffed into one post. Make the salad and eat it as is OR make the salad, mix it all together, add a little hummus and wrap it up. Your choice. Either way, it’s sure to be a tasty meal.

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Quick & Healthy Greek Salad Wrap

Crunchy, flavorful Greek salad paired with hummus and stuffed into a whole grain wrap to make a healthy and portable lunch.
Servings: 4 wraps


  • 1 large head of romaine lettuce, chopped
  • ½ cup red onion, thinly sliced
  • ½ cup grape tomatoes, sliced in half
  • ½ cucumber, thinly sliced
  • ½ cup crumbled feta cheese
  • ¼ cup pitted kalamata olives, chopped
  • 8 pepperoncini peppers, chopped
  • 4 whole grain wraps, I used brown rice
  • 1/2 cup garlic hummus

Greek Salad Dressing

  • 2 small garlic cloves, minced
  • 1 teaspoon dijon mustard
  • ½ teaspoon dried oregano
  • 1 Tablespoons raw apple cider vinegar
  • juice of 1 lemon
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • pinch of raw cane sugar
  • pinch of cayenne pepper


  • Place all ingredients for the dressing into a jar and shake to combine. Set aside.
  • Add all salad ingredients in a large bowl. Add as much dressing as you’d like and stir to combine.
  • Plate and serve as a salad OR spread hummus onto wraps, add a portion of mixed salad to each, wrap like a burrito and serve.


You can easily boost the protein content by adding chickpeas, grilled chicken or shrimp.
Feel free to play around with the measurements of the toppings based on your preference. I like being heavy headed with the veggies (cucumber, tomatoes and onion)!


Serving: 1wrap | Calories: 408kcal | Carbohydrates: 38g | Protein: 8g | Fat: 25g | Fiber: 6g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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  1. What kind of wraps do you use? I keep trying different gluten free tortillas/wraps but they all break on me!

    1. I used the Food for Life gluten-free brown rice tortillas. I heated it up so that it was soft and pliable for rolling into a wrap, but as it hardened it did start to break a little. :/

  2. I was also going to mention how good that wrap looks, too! Thanks for these delicious recipes. Now I’m hungry…

  3. i order wraps alot outside but dont know why i never make it at home…thanks for sharing this.