Anti Inflammatory Vegan Mediterranean Wrap

Total time30 min

Prep time20 min

Cook time10 min

Anti Inflammatory Vegan Mediterranean Wrap

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the wraps

4 large flour tortillas or flatbreads
Cassava & Tigernut Flour Tortillas 8 Count, 9.59 oz
See all
Chef's tip
Warm briefly before folding to improve flexibility.

For the chickpeas

1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
¼ tsp salt

For the tahini drizzle

2 tbsp tahini
1 tbsp fresh lemon juice
1 tbsp water
1 pinch salt

For assembling

¾ cup hummus
1 cup cherry tomatoes, halved
1 cup english cucumber, thinly sliced
½ cup kalamata olives, pitted and halved
½ cup roasted red peppers, thinly sliced
¼ red onion, thinly sliced
¼ cup fresh parsley, roughly chopped
¼ cup fresh mint leaves (optional)

Instructions

1
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chickpeas, cumin, smoked paprika, coriander, and 1/4 tsp salt, and cook, stirring occasionally, until the chickpeas are lightly crisped and fragrant, about 6–8 minutes. Remove from heat.
2
In a small bowl, whisk together the tahini, lemon juice, water, and a pinch of salt until smooth and pourable. If the sauce is too thick to drizzle, add water 1 tsp at a time until it reaches a thin, drizzleable consistency.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!