Hummus & Feta Pepper Wraps

Halve the cucumber lengthwise, scoop out the seeds with a spoon and slice into thin half-moons. Slice the red onion as thinly as you can.

Tip: Scooping the seeds keeps the wraps from going watery if you pack them for later.

Toss the cucumber and onion in a bowl with the lemon juice, olive oil, oregano, black pepper and a pinch of salt. Let it sit 5 minutes, until the onion turns slightly pink and softens.

Meanwhile, seed the orange peppers and cut them into thin strips about 5 mm wide. Crumble the feta into small pieces.

Lay the tortillas flat and spread a quarter of the hummus over each, leaving a 2 cm border around the edge.

Line the pepper strips across the lower third of each tortilla, spoon the drained cucumber salad over them and scatter the feta on top.

Tip: Drain the cucumber salad well; the leftover lemon juice is what makes a wrap soggy.

Fold in the sides, roll each tortilla up tightly from the filled edge and cut in half on the diagonal. Serve the wraps cut side up.

Tip: For meal prep, wrap each whole roll tightly in foil and refrigerate up to 2 days; cut just before eating.