Mediterranean Wrap


  • Large Tortilla
  • Romaine Lettuce
  • Hummus
  • Vegan Tzatziki (see image below)
  • Vegan Pesto (see image below)
  • Tomatoes
  • Red Bell Pepper
  • Red Onion
  • Chickpeas (I used the leftover mix from this recipe)
  • Salt and Pepper
  • Cumin Powder
  • Red Chili Powder
  • Fresh Cilantro or Parsley (or dried versions if fresh not available)
  • Other optional seasonings, all of which I use: Channa Masala, Coriander Powder, Garlic Powder


  • Spread hummus over one side of a large tortilla
  • Arrange Romaine lettuce, sliced bell pepper, and sliced tomato on top. Sprinkle pinch of salt and pepper on this. Drizzle some pesto on top.
  • Rinse and drain one can of chickpeas and put into a bowl. Season with 1 Tbsp minced garlic, 1 tsp vinegar, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp cumin powder, 1/4 tsp red chili powder, 1 Tbsp fresh cilantro or parsley (or 2 tsp dried parsley + 1 tsp coriander powder), and 1/2 tsp channa masala — this is the same mix used in my loaded sweet potato fries recipe so it is very handy to make it the same week using the leftovers. Bonus: Add some sweet potato fries to this wrap! YUM
  • Arrange 1/3 c of the chickpea mix in the wrap
  • Spoon vegan Tzatziki on top
  • Optional: add sliced black olives, fresh cilantro, thinly sliced jalapeño, or drizzle of hot sauce (I eat mine with hot sauce poured over every bite instead)
  • Fold “bottom” end up, then the “sides” and then roll tightly


The best way to get an adequately stuffed wrap is to use a large tortilla. The spinach ones are a great size and never seem to tear easily no matter how much I stuff inside.

Published by M

Physician. Yogi. Lover of all animals, especially my dog.

3 thoughts on “Mediterranean Wrap

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