Vegan Mediterranean Wraps

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!