Feta Cheese Wrap

A colourful Mediterranean-inspired wrap filled with creamy feta, crisp red cabbage, bell pepper and olives. The thin homemade wrap uses a blend of whole-wheat and refined flour for a soft, flexible texture.

Highlights

• Fresh homemade wrap
• Made with an atta and maida blend
• Creamy feta and crisp vegetables
• Ready in approximately 15 minutes
• Light yet satisfying single serving

Prep time: 10 minutes
Cook time: 5 minutes
Servings: 1

Nutrition and Macros

Total recipe and per serving

• Calories: 212 kcal
• Protein: 9 g
• Fat: 8 g
• Carbohydrates: 25 g

Ingredients

For the wrap

• 20 g whole-wheat flour
• 10 g refined flour
• 20–25 ml hot water, added gradually
• Salt, to taste

For the filling

• 35 g feta cheese, crumbled
• 20 g red cabbage, finely shredded
• 20 g bell pepper, thinly sliced
• 5 g olives, sliced
• Paprika, to taste

Method

1. Combine the whole-wheat flour, refined flour and salt in a bowl.
2. Add the hot water gradually while mixing. Stop adding water as soon as a soft dough forms—the full quantity may not be required.
3. Cover the dough and let it rest for 5 minutes.
4. Knead the warm dough briefly until smooth, then roll it into one thin, even circle.
5. Heat a dry pan over medium-high heat. Cook the wrap for 30–45 seconds on each side, until light brown spots appear. Do not overcook it; the wrap must remain soft and flexible.
6. Transfer the cooked wrap to a plate and keep it covered while preparing the filling.
7. In a bowl, gently combine the red cabbage, bell pepper, feta cheese, olives and paprika.
8. Arrange the filling down the centre of the warm wrap.
9. Fold in both sides and roll the wrap firmly but gently.
10. Cut diagonally into two halves and serve immediately.

Ipshita’s Note

Add the hot water slowly. With only 30 g of flour, too much water will produce a sticky paste instead of workable dough. Cook the wrap only until light brown spots appear—overcooking will make it stiff and likely to crack when folded.

Tips

• Slice the cabbage and bell pepper finely so the wrap folds easily.
• Pat the feta and olives dry to prevent the filling from becoming watery.
• Keep the cooked wrap covered until you are ready to fill it.
• Assemble just before serving for the freshest texture.