Ingredients:

  • 1 cup (240g) Roasted Red Pepper Hummus
  • 2 tbsp (30ml) Premium Tahini
  • 1 tbsp (15ml) Fresh Lemon Juice
  • 1/2 tsp (1g) Dried Oregano
  • 1 large English Cucumber, julienned (300g)
  • 1 cup (150g) Cherry Tomatoes, quartered and drained
  • 1 medium Red Bell Pepper, thinly sliced
  • 1/2 small Red Onion, shaved paper-thin
  • 2 cups (60g) Baby Spinach or Arugula, patted dry
  • 1/2 cup (75g) Feta Cheese, crumbled
  • 1/4 cup (40g) Kalamata Olives, pitted and halved
  • 4-6 Jarred Pepperoncinis, sliced
  • 4 Large (10-inch) Spinach Flour Tortillas

Instructions:

  1. Julienne the 1 large English cucumber and thinly slice the 1 medium red bell pepper. Quarter and drain the 1 cup cherry tomatoes thoroughly to remove excess liquid.
  2. Slice 1/2 small red onion paper thin.
  3. In a small bowl, whisk 2 tbsp premium tahini, 1 tbsp fresh lemon juice, and 1/2 tsp dried oregano until smooth and creamy.
  4. Lay 4 large spinach flour tortillas on a flat surface. Pat the 2 cups baby spinach or arugula completely dry with a towel.
  5. Spread 1/4 cup of the roasted red pepper hummus onto each tortilla, leaving a 1 inch border around the edges.
  6. Place a handful of the dried spinach or arugula over the hummus.
  7. Divide the cucumber, bell pepper, and tomatoes among the tortillas, piling them in a horizontal line across the center.
  8. Sprinkle 1/2 cup crumbled feta, 1/4 cup halved kalamata olives, and 4-6 sliced pepperoncinis over the vegetables.
  9. Spoon the tahini lemon mixture over the vegetable pile.
  10. Fold the sides of the tortilla inward, then roll from the bottom up, keeping the tension tight.