- Large Tortilla
- Romaine Lettuce
- Vegan Tzatziki (see image below)
- Vegan Pesto (see image below)
- 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
TIPSThe 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.
3 thoughts on “Mediterranean Wrap”
ok this looks amazing and I am drooling! Wish I could find this vegan tzatziki, haven’t seen it in Denmark.. 😦
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If you can find vegan yogurt then whip that together with grated cucumber, lemon juice, salt, pepper, dill and some cumin powder. Instant tzatziki!