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Greek salad wraps recipe

Greek salad wraps recipe

22 ratings

Filled with all our favourite Greek salad ingredients – cheese, olives and cucumber – these multi-seed tortilla wraps make a refreshing lunchbox recipe. Served with a full-of-flavour sundried tomato and butter bean salad, this is sustaining and nutritious. See method

  • Serves 1
  • 15 mins to prepare
  • 410 calories / serving
  • Vegetarian


  • 30g romaine lettuce, shredded
  • 30g cucumber, chopped and seeded
  • 30g lighter Greek salad cheese, crumbled
  • 15g pitted Kalamata olives, halved
  • 15g red onion, finely sliced
  • large multiseed tortilla wrap
  • 1 x 210g tin butter beans, drained
  • 10g sundried tomatoes, chopped
  • 20g rocket leaves
  • squeeze of lemon juice
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    4g 20%
  • Sugars

    6g 7%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 51.4g Protein 19.4g Fibre 11.2g


  1. Mix together the lettuce, cucumber, cheese, olives and onion.
  2. Pile in the middle of a large multiseed tortilla wrap. Wrap tightly, folding in the ends to enclose, then halve. Wrap in clingfilm, if you like.
  3. Mix the butter beans with the sundried tomatoes, rocket and a squeeze of lemon juice; place in a lidded container.
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