Vegetarian Mediterranean Lamb Wrap
Delight in the vibrant flavors of the Vegetarian Mediterranean Lamb Wrap, a fresh and satisfying twist on a Middle Eastern classic. Perfect for a quick lunch or dinner, this recipe combines a savory plant-based lamb substitute, spiced with fragrant cumin, coriander, and paprika, with a colorful medley of vegetables, creamy crumbled feta, and briny Kalamata olives. The wraps are layered on whole wheat flatbreads spread with smooth hummus and topped with crisp mixed greens, delivering a wholesome and hearty meal in every bite. With a prep time of only 15 minutes, this easy-to-make dish is ideal for vegetarians and Mediterranean food enthusiasts alike. Serve these wraps warm for an irresistible balance of textures and flavors that will transport your taste buds straight to the sunny shores of the Mediterranean.
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Recipe Information
Ingredients
- 250 grams Plant-based lamb substitute
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Red onion, thinly sliced
- 1 Cucumber, diced
- 200 grams Cherry tomatoes, halved
- 100 grams Feta cheese, crumbled
- 100 grams Kalamata olives, pitted and sliced
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 4 Whole wheat flatbreads
- 200 grams Hummus
- 100 grams Mixed greens
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the plant-based lamb substitute, ground cumin, ground coriander, paprika, salt, and black pepper.
Cook for 5-7 minutes, stirring occasionally, until the plant-based lamb is heated through and well-coated with spices.
In a mixing bowl, combine the sliced red onion, diced cucumber, halved cherry tomatoes, crumbled feta cheese, and sliced Kalamata olives.
Drizzle lemon juice over the vegetable mix and toss with chopped parsley.
Warm the whole wheat flatbreads in a dry skillet or microwave until soft.
Spread 2 tablespoons of hummus onto each flatbread.
Divide the cooked plant-based lamb mixture evenly on each flatbread over the hummus.
Top with the vegetable and feta mixture, and add a handful of mixed greens.
Fold the flatbreads over the filling to create wraps and serve immediately.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 6.7 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 272 mg | 21% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 946 mg | 20% | |
*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.
