Vegan Greek Wrap
Mediterranean flavors come together in this hearty wrap that's satisfying enough to make even the most devoted meat-eater forget what's missing. Chickpeas are pan-crisped with oregano, cumin, and smoked paprika until golden and fragrant — they bring real substance and a slightly smoky depth that anchors the whole thing. A creamy tahini sauce made with fresh lemon juice and garlic ties every layer together, delivering that rich, savory element you'd normally expect from dairy-based dressings. Crisp romaine, juicy cherry tomatoes, cool cucumber, briny Kalamata olives, and sharp red onion round out the filling with color and crunch. Everything gets layered onto a warm, lightly toasted flatbread and rolled into a tight, portable wrap that holds together beautifully. This one makes four servings, so it's an easy weeknight dinner or a meal-prep win you can wrap in parchment and grab on the go. It's the kind of plant-based recipe that earns a permanent spot in the rotation.
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Learn more →Ingredients
4 servings
For the chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
For the tahini sauce
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, finely minced
- 2–3 tbsp water
- ¼ tsp salt
For the wraps
- 4 large flatbreads or pita wraps
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, diced
- ½ cup kalamata olives, pitted and halved
- ¼ cup red onion, thinly sliced
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Add water 1 tablespoon at a time, whisking until the sauce is smooth and pourable, with a consistency similar to a thick salad dressing.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chickpeas, oregano, cumin, smoked paprika, salt, and black pepper. Cook, stirring occasionally, until the chickpeas are lightly crisped and fragrant, about 6–8 minutes. Remove from heat.
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