If you’re craving something easy and fresh, you’ve got to make these Greek Salad Lettuce Wraps with Hummus. They’re packed with vegetables and protein and are perfect for a light lunch or snack that will leave you feeling full and happy. Make the Greek salad beforehand, and you’ll have fresh lettuce wraps all week long.
It’s been pretty hot around here lately, and I’ve been loving simple and easy meals that use lots of fresh ingredients. These Greek Salad Lettuce Wraps with Hummus are perfect for summer because they don’t require much cooking and leave you feeling light and refreshed.
Don’t get me wrong, I love using tortillas for wraps, and I don’t follow a low-carb diet, but lettuce wraps can be quite refreshing on these hot summer days! The hummus helps the Greek salad stay in place so they are easy to enjoy as a lunch, dinner, or even snack!
Greek Salad Lettuce Wrap Recipe Ingredients
- Lettuce – You want to use a type of lettuce with leaves that can create little wraps or cups. Romaine lettuce and butter lettuce are both great for that. You can probably make most types of lettuce work, though.
- Hummus – I used a roasted garlic-flavored hummus that I bought from the store. You can use any flavor of hummus you prefer.
- Greek Salad – The Greek salad is made using just a few simple ingredients: cucumber, tomato, bell pepper, red onion, feta cheese, and fresh herbs. I use olive oil, red wine vinegar, garlic, dried oregano, salt, and pepper for the dressing. You can also use a store-bought Greek salad dressing if you already have that on hand.
- Chickpeas – The crispy chickpeas are optional, but they add nice texture and flavor. To make them, you need just one can of chickpeas, olive oil, and a few spices.
How To Make Greek Salad Lettuce Wraps with Hummus
- Prepare your Greek salad. For this recipe, I like to cut my vegetables into pretty small, bite-size pieces. It makes it easier to spoon them onto the lettuce wraps. You can, however, chop them any size you like. Add your diced cucumber, tomato, bell pepper, kalamata olives, feta cheese, and onion to a large bowl.
- Next, add the fresh herbs, garlic, dried oregano, olive oil, red wine vinegar, salt and pepper. Mix everything together until well combined, give it a taste, and add extra salt and pepper, if needed. Store in the refrigerator until ready to use.
- Prepare the chickpeas: Heat a large pan over medium heat. Add olive oil, chickpeas, paprika, garlic powder, and salt. Mix well, and let the chickpeas cook until warm and crispy, 5-7 minutes.
- Prepare the lettuce wraps: Carefully break apart your lettuce wraps from the head of lettuce. Lay them down on a plate or cutting board and spread each one with about 1-2 Tablespoons of hummus. Next, top with a few spoonfuls of the Greek salad and then add a few spoonfuls of the crispy chickpeas on top. This dish is best when enjoyed immediately, as the lettuce can wilt over time!
- You can make these lettuce wraps as large or small as you like. If you’re making them for lunch, use a large leaf, and a few smaller leaves can be used. The size of your lettuce wraps dictates how much Greek salad, hummus, and chickpeas you add to each one.
Lettuce Wrap Recipe Frequently Asked Questions
- These lettuce wraps are gluten-free.
- To make lettuce wraps vegan/dairy-free, you can omit the feta cheese or use a vegan feta cheese alternative. You can make your own or buy vegan feta at my grocery stores these days.
- What is the best type of lettuce to use? The best kinds of lettuce for lettuce wraps are romaine lettuce or butter lettuce. You can make most kinds of lettuce leaves work, though.
- Can these be made ahead of time? I recommend making the Greek salad ahead of time so you can quickly make a lettuce wrap when you want one.
- How long do leftovers last in the refrigerator? The leftover Greek salad should last about 4-5 days. Lettuce wilts easily, so I wouldn’t recommend storing whole lettuce wraps for later.
Do you have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Greek Inspired Vegetarian Recipes?
Mediterranean Chopped Salad Pitas
Loaded Greek Chickpea Pasta Salad
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Greek Salad Lettuce Wraps with Hummus
- Total Time: 30 minutes
- Yield: 8-10 1x
- Diet: Vegetarian
Description
If you’re craving something easy and fresh, you’ve got to make these Greek Salad Lettuce Wraps with Hummus! They’re packed with vegetables and protein and are perfect for a light lunch or snack that will leave you feeling full and happy. Make the Greek salad ahead of time and you can have fresh lettuce wraps all week long.
Ingredients
- 1 cup diced cucumber
- 1 cup diced tomato
- 1 cup diced red bell pepper (I used 1/2 cup red and 1/2 cup yellow because I had them both on hand)
- 1/2 cup chopped, pitted kalamata olives
- 1/2 diced red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley (or a mix of different fresh herbs, like: dill, oregano, basil, mint)
- 1/2 teaspoon dried oregano (if not adding fresh)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and black pepper, to taste
- Lettuce wraps, romaine or butter lettuce works well – 1 head of lettuce should be enough
- Hummus – 1/2 cup – 1 cup, depending on how much hummus you like
Crispy Chickpeas
- 1 (15 oz) can chickpeas, rinsed, drained and patted dry
- 2 teaspoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Prepare you Greek salad. For this recipe, I like to cut my vegetables into pretty small, bite size pieces. It makes it easier to spoon them onto the lettuce wraps. You can, however, chop them any size you like. Add your diced cucumber, tomato, bell pepper, kalamata olives, feta cheese and onion to a large bowl.
- Next, add in the fresh herbs, garlic, dried oregano, olive oil, red wine vinegar, salt and pepper. Mix everything together until well combined, give it a taste and add extra salt and pepper, if needed. Store in the refrigerator until ready to use.
- Prepare you chickpeas. Heat a large pan over medium heat. Add olive oil, chickpeas, paprika, garlic powder and salt. Mix together well and let chickpeas cook until warm and crispy, 5-7 minutes.
- Prepare you lettuce wraps. Carefully break apart your lettuce wraps from the head of lettuce. Lay them down on a plate, or cutting board, and spread each one with about 1-2 tablespoons of hummus. Next, top with a few spoonfuls of the Greek salad and then add a few spoonfuls of the crispy chickpeas on top. Best when enjoyed immediately, as the lettuce can wilt over time!
Notes
You can make these lettuce wraps as large or small as you like. If making them for lunch, you can use a large lettuce leaf, and a few smaller leaves can be used. How large your lettuce wraps are will dictate how much of the greek salad, hummus and chickpeas you add to each one.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Lunch, Vegetarian
- Method: Stovetop
- Cuisine: Greek Inspired
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