Vegan Mediterranean Wrap
These wraps are packed with bold Mediterranean flavors and come together in well under 30 minutes, making them an easy win for weeknight dinners or meal-prep lunches. The chickpeas get toasted in olive oil with cumin, smoked paprika, and coriander until they're lightly crisped and deeply fragrant — that warm spice blend is what gives the whole wrap its backbone. A creamy layer of hummus goes down first, followed by crisp cucumber, juicy cherry tomatoes, briny kalamata olives, and sweet roasted red peppers, so every bite hits a different note. Fresh parsley (and mint, if you're feeling it) keeps things bright and herbaceous against all that richness. The tahini drizzle ties everything together with a nutty, lemony finish that makes the wrap feel restaurant-worthy without any extra effort. Everything here is completely plant-based, so there's no need to swap or substitute a single thing — it's built that way from the ground up. This recipe makes four generous wraps, so it's just as good for feeding a group as it is for stashing a couple in parchment for tomorrow's lunch.
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Learn more →Ingredients
4 servings
For the wraps
- 4 large flour tortillas or flatbreads
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.
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