Labneh, Za'atar, and Cucumber Wrap

Name: Labneh, Za'atar, and Cucumber Wrap
Total time: 10 min
Yield: 4
Cuisine: Levantine
Ingredients: 4 tortilla wraps; 1 cup labneh; 2 cucumber; 1 tbsp za'atar with sesame; 1/4 cup mint; 1 tsp olive oil

Thick labneh, cucumber, mint, and za'atar rolled in thin bread that stays intact.

Vegetarian

Cooking time: 10 min
Hands-on time: 10 min
Difficulty: Easy
Cuisine: Levantine
Calories: 260
Contains: Dairy, Gluten, Sesame

Drying the cucumber and leaving a clean border make the difference between a wrap that reaches the lunch box and one that opens on the way.

Before you start

Before turning on the heatUse thick labneh and remove the watery cucumber core so the bread stays dry.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the wraps

4 tortilla wraps — medium
1 cup labneh — thick
2 cucumber — cored and cut into batons
1 tbsp za'atar with sesame — ready blend
1/4 cup mint — leaves
1 tsp olive oil — for the top of the labneh

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Skillet or flat griddle — It warms the bread and filling in one layer so they stay crisp.
Knife and chopping board — Set it out before starting so the recipe stays within its short cooking time.

Method

Mix the labneh with olive oil and half the za'atar until spreadable.
2 min
You’ll know it’s ready when
The spread is smooth and easy to apply.
Tip: Adjust the spread before it touches the bread so the bread does not turn soggy.
Core the cucumber, cut into batons and dry well; wash and dry the mint.
2 min
You’ll know it’s ready when
The cucumber is dry outside and no water clings to the mint.
Tip: Drain wet ingredients well before assembling.
Warm the wraps in a dry skillet for twenty seconds per side.
1 min
You’ll know it’s ready when
The bread is warm and flexible with a few toasted spots.
Tip: A few extra seconds are enough; thin bread dries quickly.
Spread the labneh leaving a border, then add cucumber, mint, and the remaining za'atar.
3 min
You’ll know it’s ready when
The filling reaches the edges without preventing the bread from closing.
Tip: Leave a small clean border so the filling stays in when rolled or pressed.
Fold in the sides, roll tightly, and toast the seam for half a minute.
2 min
You’ll know it’s ready when
The sandwich holds together and is crisp outside.
Tip: Rest for half a minute before cutting so the hot filling does not slide out.