Spinach Feta Wrap

Slice the red onion thinly, dice the zucchini and cucumber into small pieces, and mince the garlic.

Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.

Add the sliced red onion and zucchini to the skillet. Sauté for 4–5 minutes, stirring occasionally, until softened.

Add the fresh spinach in batches, stirring until wilted, about 2–3 minutes total. Stir in the cucumber.

Season the vegetable mixture with lemon juice, salt, and pepper. Remove from heat and fold in the crumbled feta cheese.

Warm the flour tortillas in the skillet over medium heat for 15 seconds per side, or wrap them in a damp towel and microwave for 20 seconds.

Place each warm tortilla on a flat surface and divide the spinach-feta filling evenly between them, spooning it down the center.

Fold the sides of each tortilla inward and then roll tightly from one end to the other, keeping the filling secure.