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5 from 1 vote

Greek Wrap

Greek wrap is loaded with all your favorite Greek salad ingredients, wrapped in a lavash, and grilled to perfection.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Sandwiches
Cuisine: Mediterranean
Diet: Vegan
Servings: 2 sandwiches
Calories: 565kcal



  • 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

  • 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



  • 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


  • 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.


  • 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.



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


Calories: 565kcal | Carbohydrates: 80g | Protein: 27g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Cholesterol: 0.2mg | Sodium: 1394mg | Potassium: 1113mg | Fiber: 22g | Sugar: 15g | Vitamin A: 1215IU | Vitamin C: 26mg | Calcium: 181mg | Iron: 9mg