Ingredients
1 can (15 oz/425g) cannellini beans, drained and rinsed
1 cup (100g) crumbled feta cheese
1 cup (150g) chopped tomatoes
1 cup (120g) diced cucumber
2 tablespoons (30ml) olive oil
1 tablespoon (15ml) fresh lemon juice
1 teaspoon dried oregano
1 cup (10g) fresh parsley, chopped
4 large (10-inch) whole wheat tortillas
Salt and pepper to taste
Instructions
Preheat oven to 350°F (180°C) and place tortillas on a baking sheet.
Gently reheat tortillas for 2-3 minutes until pliable.
In a large bowl, combine cannellini beans, tomatoes, cucumber, crumbled feta, oregano, and fresh parsley.
Drizzle with olive oil and lemon juice, then season with salt and pepper.
Mix everything thoroughly until well combined.
Place 1 cup of the bean mixture evenly onto each warmed tortilla.
Roll each tortilla tightly into a wrap, tucking in edges as you go.
Serve immediately or refrigerate for up to 4 hours before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 24 hours.
For extra flavor, add a dollop of tzatziki or hummus.
Swap whole wheat tortillas with lavash or pita if preferred.
Add shredded lettuce, spinach, or bell peppers for more crunch.
- Prep Time: 10
- Cook Time: 5
- Category: Mediterranean Basics
- Method: Assembling
- Cuisine: Mediterranean
- Diet: Vegetarian (with dairy)
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4.2g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg