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Mediterranean Veggie Wrap Recipe

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4.4 from 29 reviews

This Mediterranean Veggie Wrap features a colorful mix of roasted eggplant, red onions, bell peppers, zucchini, and chickpeas seasoned with Greek spices and wrapped in a tortilla with creamy hummus, refreshing tzatziki, and crunchy lettuce. It’s a wholesome and flavorful vegetarian wrap perfect for a light lunch or dinner, easily customizable with optional add-ins like feta, avocado, or your choice of protein.

Ingredients

Roasted Vegetables

  • 1 eggplant, diced
  • 2 medium red onions, chopped into large chunks or quartered
  • 2 tbsp avocado oil (or other cooking oil), divided
  • 1 tbsp Greek seasoning (divided)
  • ¼ tsp sea salt (divided)
  • ¼ tsp freshly ground black pepper (divided)
  • 2 bell peppers, seeds removed and sliced
  • 2 zucchinis, chopped
  • 1 can chickpeas, drained and rinsed

Wrap Fillings

  • 1 cup tzatziki (plus more for serving or as needed)
  • 5-6 large tortillas
  • ¾ cup hummus
  • ½ cucumber, thinly sliced into strips
  • ⅔ cup chopped kalamata olives
  • 2 cups shredded lettuce (from 1 romaine lettuce)

Optional Add-ins

  • Feta cheese
  • Hot sauce
  • Pickled red onion
  • Sundried tomatoes
  • Canned artichokes
  • Avocado
  • Protein options such as chicken, salmon, or tofu

Instructions

  1. Prepare the vegetables: Preheat your oven to 425°F (220°C). In a large bowl, combine diced eggplant, quartered red onions, bell pepper slices, chopped zucchinis, and rinsed chickpeas. Drizzle with 2 tablespoons of avocado oil, 1 tablespoon Greek seasoning, ¼ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper. Toss to coat evenly.
  2. Roast the vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes until vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
  3. Prepare tortillas and toppings: While vegetables roast, warm the tortillas slightly in a dry skillet over medium heat or wrap in foil and warm in the oven for 3-5 minutes. Slice the cucumber into thin strips, chop the kalamata olives, and shred the romaine lettuce.
  4. Assemble the wrap: Lay a warm tortilla flat and spread approximately 2 tablespoons of hummus over the surface. Add a generous handful of shredded lettuce, a few slices of cucumber strips, chopped olives, and a scoop of the roasted vegetable mixture.
  5. Add tzatziki and optional add-ins: Drizzle about 2 tablespoons of tzatziki over the filling. Add any optional ingredients you like such as feta, hot sauce, pickled red onion, sundried tomatoes, artichokes, avocado slices, or your preferred protein.
  6. Roll and serve: Fold in the sides of the tortilla and roll tightly from the bottom up to form a wrap. Serve immediately with extra tzatziki on the side if desired.

Notes

  • You can substitute the roasted chickpeas with cooked lentils or black beans for a different protein source.
  • For a gluten-free option, use gluten-free tortillas or large lettuce leaves as wraps.
  • To enhance flavor, marinate the vegetables with the Greek seasoning for 30 minutes before roasting if time allows.
  • If you prefer a smoky flavor, add a pinch of smoked paprika to the seasoning mix.
  • Leftover roasted veggies work well as a salad topping or inside pita pockets.

Find it online: https://justsosavory.com/mediterranean-veggie-wrap-recipe/