Wraps & sandwiches
Roasted Beet Feta Wraps
Roasted Beet Feta Wraps with raw beetroot, olive oil, salt.
Make this recipe
Roasted Beet Feta Wraps
- Servings
- 2
- Prep
- ~15 min
- Cook
- ~45 min
- Rest / chill
- ~0 min
- Total
- ~60 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 200°C/400°F. Toss beetroot with oil and salt and roast for 35–45 minutes until tender. Cool for 5 minutes.
- Mix yogurt with lemon juice and spread over wraps.
- Layer spinach, beetroot and crumbled feta over the sauce. Fold in the ends and roll firmly.
A little note
Cut beetroot into small, even pieces to reduce cooking time.
Cooking tips
- Cut beetroot into even pieces and check the largest one for tenderness.
- Cool the roasted beetroot briefly before wrapping so its heat does not immediately wilt the spinach.
Ingredient swaps
Use plain unsweetened Greek yogurt for a thicker sauce; loosen with a little water if needed.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.