Mediterranean Wrap

Ingredients

• 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

Steps

• 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

TIPS

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.