No-Cook Mediterranean Olive Tapenade Wraps
Tangy olive tapenade spread onto flour tortillas with roasted red peppers and arugula, rolled up for a fresh, no-cook savory snack that travels well on the trail.
Equipment
- Knife
- Spoon
Ingredients
- 1/2 cup black olive tapenade store-bought or homemade
- 4 flour tortillas 8-inch
- 1/2 cup roasted red peppers sliced
- 1 cup arugula
- 1 tablespoon olive oil optional, for drizzling
Instructions
- Lay tortillas flat. Spread a heaping tablespoon of olive tapenade over each.
- Layer roasted red peppers and a generous handful of arugula on top.
- Drizzle with olive oil if desired.
- Roll up tightly. Slice in half and serve, or wrap in foil for a trail snack.
Notes
These wraps are fresh, flavorful, and completely no-cook—ideal for backpackers or van life snacks. Tapenade and peppers travel well without refrigeration for a day.