If you love the iconic Crunchwrap Supreme but are craving a lighter, more refreshing spin with bold flavors, this Mediterranean Crunchwrap Supreme with hummus is calling your name. Inspired by the structure of the popular fast food item, this version brings in the heart and soul of Mediterranean cuisine — think tangy tzatziki, creamy hummus, roasted veggies, and crumbled feta — all wrapped up in a crispy golden tortilla. Whether you're looking for a healthy Crunch Wrap Supreme alternative or a fun DIY Crunch Wrap Supreme night at home, this recipe delivers big on taste without skimping on crunch.
This is the kind of meal that fits a variety of lifestyles — it's easy to adapt into a vegetarian Crunchwrap Supreme, can be made as a vegan Crunchwrap Supreme with a few smart swaps, and even holds its own next to a cheeseburger Crunch Wrap in terms of satisfaction. It's wholesome, customizable, and perfect for meal prep, casual dinners, or serving at gatherings where you want something handheld but elevated. You could even make a keto Crunchwrap Supreme version by swapping the wrap and hummus for low-carb alternatives. And if you're a fan of remixing classics, this one's a serious copycat Crunchwrap Supreme with a bold new identity.
Mediterranean Crunchwrap Supreme with Hummus
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Lunch, Main Course
Cuisine Mediterranean, Mexican
Sheet pan for roasting the vegetables. You can also air fry them in batches.
Mixing bowl for tossing the veggies with seasoning.
Non-stick skillet or griddle essential for getting that perfect golden crust on your wrap.
Spatula a wide one helps with flipping the wrap cleanly.
Foil or sandwich press (optional) to keep the Crunchwrap warm if making multiples.
For the Wrap
- 4 large burrito-sized flour tortillas 10–12 inches wide
- 4 small crispy pita chips or tostada shells for the “crunch” layer
- 1 cup store-bought or homemade hummus
- 1 cup tzatziki sauce
- 1 ½ cups roasted vegetables zucchini, eggplant, bell peppers, and red onion
- 1 cup crumbled feta cheese or vegan feta for plant-based
- 1 cup chopped cucumbers
- 1 cup chopped cherry tomatoes
- ½ cup shredded romaine lettuce or spinach
- ¼ cup sliced Kalamata olives optional
- Salt and pepper to taste
For Roasting the Veggies
- 1 medium zucchini sliced
- 1 small eggplant cubed
- 1 red bell pepper sliced
- ½ red onion sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and pepper to taste
Step 1: Roast the Vegetables
Preheat your oven to 425°F (220°C). In a large bowl, toss the zucchini, eggplant, bell pepper, and onion with olive oil, oregano, garlic powder, salt, and pepper. Spread evenly on a sheet pan and roast for 20 minutes, flipping halfway through. They should be soft and slightly caramelized.
Shortcut: You can also use grilled veggies from a deli counter or roast them ahead of time to cut down on prep during the week.
Step 2: Prepare the Wrap Station
Lay out all your fillings on the counter. Having everything ready to go makes assembly fast and fun. You’ll need the roasted veggies, hummus, tzatziki, chopped cucumbers, tomatoes, olives, lettuce, feta, and crispy pita or tostada.
Step 3: Assemble the Crunchwrap
Place your large tortilla on a flat surface. In the center, spread a couple of tablespoons of hummus, followed by a spoonful of roasted veggies. Add a sprinkle of feta, a handful of tomatoes and cucumbers, a small dollop of tzatziki, and a few olive slices if using. Place your pita chip or tostada shell on top to lock in the crunch.
Top with lettuce, then fold the edges of the tortilla in toward the center, overlapping them to seal the wrap into a hexagon shape. It helps to warm the tortilla slightly beforehand to prevent tearing.
Pro tip: If the tortilla doesn’t fully close, cut a small circle from an extra tortilla and place it over the open spot before flipping.
Step 4: Toast the Wrap
Heat a dry skillet over medium heat. Place the Crunchwrap seam-side down and cook for 3–4 minutes until golden brown. Flip and cook the other side until crisp and heated through.
You can toast multiple wraps in a griddle if you’re feeding a crowd. Stack them with foil between each to keep warm.
Pairings
This Mediterranean Crunchwrap Supreme pairs beautifully with light and bright side dishes or drinks. Here are a few ideas:
- Side Salad: A cucumber and dill salad or tabbouleh adds a fresh bite and complements the rich hummus and feta.
- Dips: Serve extra hummus or baba ganoush on the side with pita chips or veggies.
- Soup: A chilled gazpacho or warm lentil soup makes this a full meal.
- Beverage: Pair it with mint lemonade, iced hibiscus tea, or even a sparkling water with lemon and cucumber slices.
This dish also works great for lunchboxes, picnics, or casual dinner nights with friends — especially if you’re doing a DIY Crunch Wrap Supreme bar where everyone builds their own.
FAQs
1. Can I use chicken or beef in this Mediterranean Crunchwrap?
Absolutely! If you want to add protein, grilled chicken thighs or seasoned ground lamb are excellent options. For a more fusion feel, try spiced ground beef like in a classic Crunch Wrap Supreme recipe.
2. How can I make this a vegan Crunchwrap Supreme?
Easy! Swap the tzatziki with a vegan version made with coconut yogurt or cashews, use hummus generously, and sub in vegan feta or omit it entirely. The roasted veggies bring plenty of flavor and texture.
3. What’s the best tortilla to use?
Use burrito-sized flour tortillas (10–12 inches) for best results. Whole wheat or low-carb wraps can be used if you’re making a keto Crunchwrap Supreme.
4. Can I make this ahead of time?
Yes! You can roast the veggies and prep the fillings a day or two in advance. Assemble and toast the Crunchwraps fresh for best crunch. You can also refrigerate assembled wraps and toast them just before serving.
5. Can I make this into a Crunch Wrap Supreme casserole?
Sure! Layer the ingredients in a baking dish: tortillas, hummus, veggies, feta, pita chips, and repeat. Top with a tortilla and bake at 375°F until bubbly and golden. It’s a fun take on a Crunch Wrap Supreme casserole with Mediterranean flair.
