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Greek Wrap

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Greek Wrap

Even though I LOVE salad, sometimes, I like to mix it up. Instead of making a Greek salad,  for instance, put your salad in a Greek wrap. I love vegan lavash bread, and I found an oil-free version I adore! Although any wrap or tortilla, all the ingredients for a Greek salad can go right inside a toasted Greek wrap.  

I chose almost everything I put in my Greek salad for this Greek wrap, but I skipped the Greek dressing. Instead, I opted for some fat-free Engine brand hummus.

Again, any hummus will do. And I also added a little tahini dressing to give my Greek wrap a little Greek love. 

WHAT INGREDIENTS ARE IN A VEGAN GREEK WRAP?

Greek Wrap Ingredients

 

  • Oil-free Lavash (Trader Joe's Clay Oven Baked Whole Wheat Lavash Bread)or any vegan tortilla or wrap
  • Non-fat hummus, or hummus of your choice (I used Engine)
  • Tomato cut into slices
  • Red onion, slivered or Simple Rosemary Infused Pickled Red Onions
  • Spinach
  • 1/2 Recipe Tofu Feta
  • Roasted chickpeas
  • Tahini dressing

OTHER POSSIBLE INGREDIENTS TO ADD:

  • Kalamata olives
  • Roasted Beets
  • Capers
  • White onion

Trader Joe's Lavash Bread, for instance, has four simple ingredients and no oil.

  • Stoneground fine whole wheat flour
  • Water
  • Salt 
  • Yeast

Now, that's my kind of bread! And it's the perfect bread for a healthy Greek wrap. 

HOW TO MAKE ROASTED CHICKPEAS FOR VEGAN GREEK WRAP

Greek Chickpeas

Despite the belief that oil must be used in roasting chickpeas or anything, it is not necessary. The aquafaba, for example, allows for the seasoning to stick to the chickpeas. 

  • Chickpeas (drained NOT rinsed)
  • Cumin
  • Smoked paprika
  • Garlic powder
  • Turmeric
  • Sea salt 
  • Coriander

Once seasoned, bake the chickpeas in a single layer, on a baking sheet lined with a silicone baking mat, in a 400-degree oven for 30 minutes. 

TIPS FOR MAKING A CRISPY GREEK WRAP FROM GETTING SOGGY

Cooking Greek Wrap

To keep the Greek wrap from getting soggy, I place my wet ingredients between the layers of drier ones.

Although you may be tempted to use hummus first, don’t. Instead, please start with the spinach and place it in the middle of the wrap. Smear the hummus on the fresh spinach. Add sliced tomatoes, sliced red onion, beets.

Top with a second layer of fresh spinach. This will keep your sandwich fresh and work safely.

You can add anything you want; you have to make sure it will roll up inside. I wrap with saran wrap to hold it tight and cut directly through the saran wrap. Place in your lunch bag, and hours later, you will have a wonderful Greek wrap.

Greek Wrap Recipe

HERE ARE SOME MORE MEDITERRANEAN RECIPES FOR YOU TO ENJOY!

Greek Wrap
Yield: 2 sandwiches

Greek Wrap

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Greek wrap is loaded with all your favorite Greek salad ingredients, wrapped in a lavash, and grilled to perfection.

Ingredients

WRAP SANDWICH

Tahini Dressing

  • 1/8 cup tahini
  • 3 Tablespoons water
  • 3 Tablespoons lemon juice
  • pinch salt
  • pinch pepper
  • 1 clove garlic, minced
  • 1 teaspoons Harissa (you may use 1/4 teaspoon red pepper flakes in place of Harissa

Roasted Chickpeas

  • 1 15 ounce can chickpeas, drained but not rinsed
  • 1 teaspoon of each of the following spices: cumin, smoked parka, garlic powder, turmeric, sea salt, and coriander

Instructions

TOFU FETA CHEESE RECIPE

  1. Make 1/2 recipe of tofu feta, and cut into bite-sized cubes.

ROASTED CHICKPEAS

  1. Preheat oven to 400
  2. Drain but do not rinse the can of chickpeas.
  3. Place the wet chickpeas into a bowl.
  4. Add all seasonings and toss
  5. On a baking sheet, place a silicone baking mat or parchment paper on the pan.
  6. Pour the seasoned chickpeas into a single layer.
  7. Baked for 30 minutes; moving chickpeas around with a spatula halfway through baking

MAKING THE GREEK WRAP

  1. Always start with laying the wrap on a counter or flat surface.
  2. Put the spinach on first (especially if you are taking it to work; you don't want the hummus to make your wrap soggy before you eat it)
  3. Then add the hummus by spreading it all over the lavash.
  4. Now, add beets, tomatoes, and onions.
  5. Add tofu feta cheese and roasted chickpeas.
  6. Pull in the sides and wrap tightly.
  7. You can eat the wrap cold or follow the next step for cooking.

COOKING THE WRAP

  1. Once wrapped, place Greek wrap in the center of a non-stick pan over medium-low heat.
  2. Cook until brown on one side, and then roll over to cook the other side. Continue until all dies are brown and crunchy.

OPTIONS

  1. Add quinoa
  2. Add Kalamata Olives
  3. Add my yummy oil-free greek dressing Quinoa Greek Salad with OMG Oil-Free Dressing.

Recommended Products

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Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 314Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 622mgCarbohydrates 54gFiber 6gSugar 5gProtein 11g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Kathy Carmichael
Cuisine: Mediterranean / Category: Sandwiches
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Reader Interactions

Comments

  1. Kim

    This looks so good. I can't wait to try it. It kind of reminds me of a wrap I used to love called Heavenly Hummus Wrap by Ree Drummond. I will have to try your feta to veganize that recipe as well. Thanks!

    Reply

    • Kathy Carmichael

      Hi Kim, the vegan feta is really good. My husband says it is "to die for," so that means something at my house. Let me know if you like it. I appreciate the feedback. It helps me make new recipes 🙂

      Reply

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