Description
A bright and nourishing Mediterranean veggie wrap layered with roasted eggplant, zucchini, peppers, creamy chickpeas mixed with tzatziki, crisp cucumber, olives, and hummus. Easy to prepare, endlessly customizable, and perfect for lunch, dinner, or meal prep.
Ingredients
Units
Scale
- 1 eggplant (diced)
- 2 medium red onions (quartered)
- 3 tbsp avocado oil (divided)
- 2 tbsp Greek seasoning (divided)
- 1/2 tsp sea salt (divided)
- 1/2 tsp freshly ground black pepper (divided)
- 2 bell peppers (sliced)
- 2 zucchinis (chopped)
- 1 can chickpeas (drained and rinsed)
- 1 cup tzatziki (plus more for serving)
- 5 -6 large tortillas
- 3/4 cup hummus
- 1/2 cucumber (thinly sliced into strips)
- 2/3 cup chopped kalamata olives
- 2 cups shredded romaine lettuce
- Optional add-ins: feta (sundried tomatoes, artichokes, avocado, hot sauce, pickled onions, protein (chicken, salmon, tofu))
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment.
- Spread diced eggplant & onions on tray, drizzle with 2 tbsp oil, season with 1 tbsp Greek seasoning, ¼ tsp salt, ¼ tsp pepper. Toss well. Roast 15 minutes.
- Push veggies aside, add peppers & zucchini. Drizzle remaining oil, season with remaining spices. Toss and spread evenly. Roast another 25 minutes, stirring halfway.
- In a bowl, mash chickpeas (leave some whole). Stir in tzatziki. Chill.
- Warm tortillas in skillet or microwave.
- Spread 2 tbsp hummus on each tortilla. Add roasted veggies, chickpea-tzatziki mix, cucumber, olives, and lettuce.
- Fold bottom edge over, tuck sides, roll tightly. Slice diagonally.
- Serve with extra tzatziki or wrap in foil for later.
Notes
- For vegan: use dairy-free tzatziki & hummus.
- For gluten-free: use GF tortillas or lettuce wraps.
- For meal prep: store fillings separately up to 3 days, assemble before serving.
- Add a squeeze of lemon or a sprinkle of za’atar before serving for extra brightness.
Nutrition
- Calories: 360