Description
Chopped Greek Wrap with vegetables and chickpeas wrapped in a tortilla with lots of vegan tzatziki sauce. Perfect for a refreshing lunch!
Ingredients
Chopped Greek Salad
- 1 medium cucumber, finely chopped
- 1/2 small Cal-Organic Farms Red Onion, finely chopped
- 2 small or 1 medium tomato, finely chopped
- 1 can chickpeas, drained and rinsed
- ~1/2 cup olives, finely chopped
- 1/4 cup Cal-Organic Farms Italian Parsley, finely chopped
- ¼ tsp Himalayan sea salt
- 2 TBSP olive oil
- 1 TBSP red wine vinegar
Tzatziki Sauce
- 1/2 large cucumber (unpeeled and finely grated, excess moisture squeezed)
- 1 1/2 cups unsweetened almond milk yogurt
- ¼ tsp garlic powder
- 1/4 cup finely chopped fresh Cal-Organic Farms Dill
- ¼ tsp Himalayan sea salt
- ½ lemon, squeezed
- 1 TBSP runny tahini
For serving
- 3–4 wraps of choice, gluten-free vegan as needed
- 1 small bunch of Cal-Organic Farms Green Romaine Lettuce, chopped
- 1 cup hummus (homemade or store bought)
Instructions
- Add all chopped greek wrap ingredients to a large mixing bowl and toss them to combine.
- Mix together the tzatziki sauce in a separate bowl. Taste the mixture and add more salt, lemon, or herbs to taste.
- Spoon the hummus onto the wrap in a small circle. Add a few spoonfuls of the chopped greek salad filling on top, careful to drain any excess dressing. Top with a generous spoonful of tzatziki sauce and a big handful of romaine lettuce. Roll the wrap up burrito style and serve immediately.
- Store the leftover filling, chopped lettuce, and tzatziki sauce separately in airtight containers in the refrigerator and reassemble to serve. Leftover sauce and filling will keep for 5 days.
Notes
Wrap recipe adapted from Avocado Skillet
Tzatziki recipe adapted from Minimalist Baker
- Prep Time: 15 mins
- Cook Time: 1 min
- Category: Lunch, Wrap
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free