Vegan Greek Wrap
Get ready to savor the Mediterranean flavors with this refreshing and hearty Vegan Greek Wrap! Packed with vibrant vegetables like crisp cucumber, juicy cherry tomatoes, tangy Kalamata olives, and crunchy roasted chickpeas seasoned with smoky paprika, this wrap delivers a delicious combination of taste and texture. Creamy hummus and a rich homemade vegan tzatziki, made with cashew yogurt and fresh dill, tie everything together beautifully. Served on wholesome whole-wheat tortilla wraps, these plant-based wraps are perfect for a quick lunch or dinner, and ideal for meal prep or an on-the-go bite. With just 30 minutes from start to finish, this recipe is a must-try for those seeking a healthy, flavorful twist to their vegan meals!
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortilla wraps
- 1 can Canned chickpeas, drained and rinsed
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 1 medium Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, thinly sliced
- 0.5 cup Kalamata olives, pitted and sliced
- 2 cups Fresh spinach leaves
- 0.5 cup Hummus
- 1 cup Cashew yogurt
- 1 large Garlic clove, minced
- 2 tablespoons Fresh dill, chopped
- 1 tablespoon Lemon juice
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C).
Spread the rinsed chickpeas onto a baking sheet and pat dry with a paper towel.
In a small bowl, mix olive oil, smoked paprika, garlic powder, and salt. Drizzle over chickpeas and toss to coat evenly.
Roast chickpeas in the oven for 20 minutes or until golden and crispy. Stir halfway through for even roasting.
While the chickpeas are roasting, prepare the vegan tzatziki. In a small mixing bowl, combine the cashew yogurt, minced garlic, fresh dill, lemon juice, and black pepper. Mix well and set aside.
Lay out the tortilla wraps on a clean surface.
Spread about 2 tablespoons of hummus on each tortilla.
Layer the fresh spinach leaves, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and sliced Kalamata olives evenly among the wraps.
Once the chickpeas are roasted and slightly cooled, divide them evenly among the wraps.
Drizzle each wrap with a portion of the vegan tzatziki sauce.
Fold in the sides of the tortilla and roll up tightly.
Serve immediately or wrap in foil or parchment paper for an on-the-go meal.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5943 mg | 258% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 39.1 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3005 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
