These vegan Mediterranean wraps feature smashed chickpeas, colourful veggies and a tangy herby tzatziki sauce. These fast and easy vegan wraps can be made ahead for a packed lunch or quick snack when you’re on the go.
I had a few tortillas leftover from last week’s BBQ tempeh vegan burrito recipe so what better way to use them than for these fresh and healthy vegan Mediterranean wraps?
I finally got my hands on a container of plain, unsweetened soy yogurt (it’s always sold out when I go to the grocery store) so whipping up my favourite vegan tzatziki recipe finally became a reality and the perfect sauce for these vegan wraps.
To make vegan tzatziki sauce it’s simply a question of combining any type of unsweetened plain vegan yogurt with grated cucumber, chopped dill, minced garlic and lemon juice. Since cucumbers have a lot of water, it’s a good idea to let it drain for a bit and squeeze out all that extra water so your sauce isn’t too thin.
While you leave your cucumber draining, chop up all the veggies for your Mediterranean wrap recipe. I used lettuce, tomatoes, red onion, the other half of the cucumber, green pepper and black olives.
To add extra heartiness to these vegan wraps I took a large can of chickpeas and smashed them up. The easiest way to smash chickpeas is just to get in there with your hands and give ‘em a good squeeze (but you can also use a fork if that grosses you out for any reason!).
Once my vegan tzatziki was ready I added a few tablespoons to the smashed chickpeas along with salt and pepper. That’s all the prep work you need to do and you’re ready for wrapping!
When it comes to your tortillas you have a couple of options. You can use them plain, warm them in the oven or microwave, or gently toast them in a dry pan.
I like to roll my wraps up with plain tortillas then toast them on both sides in a pan. Start with the seam side down and it helps to stop your vegan wraps from unfolding while you’re eating them.
Like I said before, these vegan Mediterranean wraps are great to make ahead and keep in the fridge for a quick weeknight dinner or pack in your lunch to take to work. If you’re worried about the sauce making the tortilla soggy you can strategically place it between the lettuce on the bottom and the chickpea mash on top!
Wanna see how easy these vegan Mediterranean wraps are to make? Watch the video:
Vegan Mediterranean WrapsPrint Recipe
- 1 medium cucumber - $0.62
- ½ teaspoon plus a couple pinches of salt, divided - $0.02
- 1 medium tomato, diced - $0.14
- A quarter of a red onion, diced - $0.08
- A quarter of a green pepper, diced - $0.21
- 4 tablespoons chopped kalamata olives - $0.38
- 1 large jar (540 grams / 19 oz) chickpeas - $0.75
- 200 grams (7 oz) vegan yogurt (I used soy) - $2.50
- 2 tablespoons chopped fresh dill - $0.19
- 1 clove of garlic, minced - $0.04
- 1 tablespoon lemon juice - $0.24
- Pepper, to taste - $0.02
- 2 cups (112 grams) chopped lettuce - $0.33
- 4 large tortillas - $1.59
Grate half the cucumber and sprinkle it with a pinch of salt. Place it in a strainer over a bowl and leave it to drain while you chop all your veggies. Also dice the other half of the cucumber. Combine the diced cucumber, tomato, red onion, green pepper, and black olives.
Drain and rinse the chickpeas and put them in a bowl. Smash them with your hands or with a fork.
Squeeze as much water out of the grated cucumber as possible. In a bowl combine the grated cucumber, vegan yogurt, dill, garlic, lemon juice and a pinch of salt and pepper.
Add 3 tablespoons of the tzatziki to the smashed chickpeas along with ½ teaspoon of salt and pepper. Mix well.
Make the wraps with a handful of lettuce, smashed chickpeas, mixed diced vegetables and a few dollops of tzatziki. If you like you can toast the finished wraps in a dry pan over medium-high heat. Start seam side down to keep them from unwrapping.
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