Why This Recipe Works

There’s nothing more appealing than the cool, crunchy bite of raw vegetables, and this wrap turns them into a quick no-cook meal, perfect on a hot summer night. The recipe calls for chopping up some great-tasting vegetables, mixing together a four-ingredient spread, and wrapping it all up in a large flour tortilla. We’ve selected the perfect texture combination of crunchy, creamy, and juicy vegetables to create the ultimate raw vegetable wrap. The flavor explosion from the feta spread transforms the big pile of raw vegetables into a deliciously satisfying wrap.

Before You Begin

If you don’t have or like one of the vegetables, double up on another vegetable of the same consistency: carrots, cabbage, cucumber for crunchy; tomatoes and roasted red pepper for soft/juicy. If you don’t have avocado, double the feta spread. Look for extra-large 12-inch tortillas for these wraps; if you can only find 10-inch tortillas, divide the ingredients among 6 tortillas. Quickly warming the tortillas in a skillet makes them more pliable and easier to roll into wraps. A vegetable peeler makes quick work of shaving the carrots into ribbons.

Substitutions: If you can’t find marinated feta, substitute 8 ounces traditional feta, crumbled, plus ¼ cup extra-virgin olive oil. You can substitute ½ English cucumber, halved lengthwise, for the Persian cucumbers; baby arugula for the alfalfa sprouts; and coleslaw mix for the cabbage.

Instructions

Arrange 2 thinly sliced tomatoes on paper towel–lined plate and sprinkle with ½ teaspoon kosher salt and ½ teaspoon pepper. Using fork, mash 2 cups marinated feta plus ¼ cup marinated feta oil, ¼ cup chopped dill, 2 tablespoons chopped sun-dried tomatoes, and remaining ¼ teaspoon pepper in bowl until well combined. (Feta spread can be refrigerated for up to 1 week. Bring to room temperature before using.)

Divide feta mixture evenly among 4 warmed flour tortillas and spread into even layer, leaving 3-inch border around edge. Divide 3 cups alfalfa sprouts; 2 carrots, peeled and shaved into ribbons; 2 Persian cucumbers, sliced thin on bias; 1 cup jarred roasted red pepper strips, rinsed, patted dry, and sliced thin; 2 cups thinly sliced red cabbage; and 2 avocados, halved, pitted, and sliced thin, over tortillas, arranging vegetables in 3-inch-wide strip just below center of each wrap. Sprinkle with remaining pinch salt. Fold bottom of tortilla over vegetables, then fold in sides over top. Roll bundle tightly away from you, tucking in sides as you roll. Cut wraps in half and serve.