In a large mixing bowl, combine chopped cucumber, tomato, bell pepper, onion, olives, chickpeas, crumbled feta, and parsley. Season with salt and pepper.

In a separate small bowl, whisk together olive oil, red wine vinegar, garlic, mustard, oregano, salt, and pepper until well emulsified.

Pour the dressing over the salad mix and toss everything together until evenly coated.

Lay out your wraps on a clean surface. Add about ¾ cup of the filling to the center of each.

Fold in the sides and roll burrito-style. Slice in half if desired and serve.

If meal-prepping, store the filling and wraps separately and assemble just before serving.