Greek Wraps with White Bean Hummus Recipe | Vegetarian Times Skip to main content

Greek Wraps with White Bean Hummus

30 minutes or less To catch the drips, keep a paper towel in your hand as you eat. Batches of the white bean spread are also a terrific dip for specialty potato chips, celery or bread sticks. Make a half portion of the salad for 1 or 2 wraps, and save the extra white bean spread for dipping snacks. Adapted with permission from Rachael Ray 3 Minute Meals.



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1 15-oz. can cannellini beans, drained and rinsed
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2 stems fresh rosemary, leaves stripped from stem and chopped
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1 clove garlic
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2 firm vine-ripened tomatoes, quartered and thinly sliced
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¼ seedless cucumber, halved and thinly sliced
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¼ medium-sized red onion, thinly sliced
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¼ lb. mixed greens
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4 large pita breads, flour tortilla wraps or flavored wraps
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¼ lb. feta cheese, crumbled


  1. Combine beans, rosemary, garlic, olive oil and black pepper in a food processor or blender. Pulse until smooth.
  2. Combine tomatoes, cucumber, onion, olives, parsley, greens and lemon juice in a bowl. Drizzle with olive oil, and sprinkle with salt. Combine well.
  3. Warm pitas or wraps in oven or on a griddle pan. Spread pitas with a generous dose of white bean hummus. Top with a layer of Greek salad mixture. Sprinkle with feta cheese, and roll. Wrap lower half of wraps with foil or waxed paper to keep them together while you eat your way down.

Nutrition Information: 

7 g
Total Fat: 
13 g
Saturated Fat: 
1 g
24 g
250 mg
6 g
3 g

Comments on this Recipe

The cheese is unnecessary. I used herbs like oregano, and freshly dried rosemary from my garden, salt, lemon juice, and a bit of tahini sauce and olive oil with the white beans, and blended them in the food processor. No veal calves were brought into this world for my food. Please consider that milk is not for humans. It is for the baby animal who was born to that particular mother. This nice washing has to stop. Anyone who is vegetarian for their ethics, must come to the realization that there is no humane in eggs or dairy. Simple enough. My taste buds would never be worth the veal industry or egg farms.. never.

I would like to see a review of the recipe for the sake of the recipe, sans lecturing and proselytizing. Anyone else have a review of this?