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?

• 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
• ½ 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

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

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.

HERE ARE SOME MORE MEDITERRANEAN RECIPES FOR YOU TO ENJOY!

• Oil-Free Hummus and Tabbouleh Wrap
• Roasted Vegetable and Hummus Grilled Lavash Wrap
• Healthy Greek Pasta Salad
• Greek Orzo Salad
• Vegan Layered Greek Dip
• Greek Quinoa Bowl
• Quinoa Greek Salad with OMG Oil-Free Dressing

📖 Recipe

Greek Wrap

Kathy Carmichael

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

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Sandwiches

Cuisine Mediterranean

Servings 2 sandwiches

Calories 565 kcal

Equipment

• ▢
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)

Ingredients

  

1x2x3x

WRAP SANDWICH

• ▢ 2 pieces Lavash or any vegan tortilla or wrap
• ▢ 6 Tablespoons non-fat hummus or hummus of your choice (I used Engine)
• ▢ 1 tomato cut into slices
• ▢ 1 red onion slivered or [Simple Rosemary Infused Pickled Red Onions]
• ▢ 2 hanfuls spinach
• ▢ ½ recipe Tofu Feta

Tahini Dressing

• ▢ ⅛ cup tahini
• ▢ 3 Tablespoons water
• ▢ 3 Tablespoons lemon juice
• ▢ pinch salt
• ▢ pinch pepper
• ▢ 1 clove garlic minced
• ▢ 1 teaspoons Harissa you may use ¼ teaspoon red pepper flakes in place of Harissa

Roasted Chickpeas

• ▢ 15 ounces chickpeas drained but not rinsed
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon sea salt
• ▢ 1 teaspoon coriander

Instructions

 

TOFU FETA CHEESE RECIPE

• Make ½ recipe of tofu feta, and cut into bite-sized cubes.

ROASTED CHICKPEAS

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

MAKING THE GREEK WRAP

• Always start with laying the wrap on a counter or flat surface.
• 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)
• Then add the hummus by spreading it all over the lavash.
• Now, add beets, tomatoes, and onions.
• Add tofu feta cheese and roasted chickpeas.
• Pull in the sides and wrap tightly.
• You can eat the wrap cold or follow the next step for cooking.

COOKING THE WRAP

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

OPTIONS

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

Notes

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

Nutrition

Calories: 565kcalCarbohydrates: 80gProtein: 27gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 0.2mgSodium: 1394mgPotassium: 1113mgFiber: 22gSugar: 15gVitamin A: 1215IUVitamin C: 26mgCalcium: 181mgIron: 9mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/