I love salads, but sometimes I like to change things up. Instead of a traditional Greek salad, try wrapping those flavors in a Greek wrap. I prefer vegan lavash bread and found an oil-free version I enjoy, though any tortilla or wrap will work. All the classic Greek salad ingredients can be tucked into a toasted lavash for a satisfying handheld meal.
For this wrap I used most of the standard Greek salad ingredients but skipped a heavy Greek dressing. I spread a fat-free hummus as the base and added a light tahini dressing for extra flavor. Any hummus will be fine, and the tahini adds a nice Mediterranean touch.
WHAT INGREDIENTS ARE IN A VEGAN GREEK WRAP?
- Oil-free lavash (for example Trader Joe’s Clay Oven Baked Whole Wheat Lavash) or any vegan tortilla or wrap
- Non-fat hummus or your preferred hummus (I used Engine)
- Tomato, sliced
- Red onion, thinly slivered or use pickled red onions
- Spinach
- ½ recipe tofu feta, cut into bite-sized cubes
- Roasted chickpeas
- Tahini dressing
OTHER INGREDIENTS YOU MIGHT ADD
- Kalamata olives
- Roasted beets
- Capers
- White onion
Trader Joe’s lavash, for example, contains only whole wheat flour, water, salt, and yeast—no oil—making it an excellent option for a lighter Greek wrap.
HOW TO MAKE ROASTED CHICKPEAS
You don’t need oil to roast chickpeas. The liquid from the can (aquafaba) helps the seasonings adhere so the chickpeas crisp nicely.
- 15 ounces chickpeas, drained but not rinsed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon turmeric (optional)
- 1 teaspoon sea salt
- 1 teaspoon coriander
Preheat the oven to 400°F (200°C). Toss the drained chickpeas with the spices, spread them in a single layer on a baking sheet lined with a silicone mat or parchment, and bake for about 30 minutes, stirring once halfway through for even browning.
HOW TO ASSEMBLE A NON-SOGGY GREEK WRAP
To prevent sogginess, layer wet ingredients between drier ones. Start by placing a layer of spinach on the lavash to act as a moisture barrier. Spread the hummus over the spinach, then add sliced tomatoes, onions, and beets. Add another layer of spinach on top to protect the bread from any juices.
Finish with tofu feta and roasted chickpeas, fold in the sides, and roll tightly. Wrapping it in plastic wrap helps hold the wrap together; you can slice through the plastic for a neat cut. Store in your lunch bag and it will stay fresh for hours.
MEDITERRANEAN RECIPE IDEAS
- Oil-Free Hummus and Tabbouleh Wrap
- Roasted Vegetable and Hummus Grilled Lavash Wrap
- Healthy Greek Pasta Salad
- Greek Orzo Salad
- Vegan Layered Greek Dip
- Greek Quinoa Bowl
- Quinoa Greek Salad with Oil-Free Dressing
📖 Recipe
Greek Wrap
Ingredients
Wrap Sandwich
- 2 pieces lavash or any vegan tortilla or wrap
- 6 tablespoons non-fat hummus (or hummus of your choice)
- 1 tomato, sliced
- 1 red onion, slivered or pickled
- 2 handfuls spinach
- ½ recipe tofu feta, cubed
Tahini Dressing
- 1/8 cup tahini
- 3 tablespoons water
- 3 tablespoons lemon juice
- Pinch salt and pepper
- 1 clove garlic, minced
- 1 teaspoon harissa (or 1/4 teaspoon red pepper flakes)
Roasted Chickpeas
- 15 ounces chickpeas, drained but not rinsed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon coriander
Instructions
Tofu Feta
Make ½ recipe of tofu feta and cut into bite-sized cubes.
Roasted Chickpeas
- Preheat oven to 400°F (200°C).
- Drain the chickpeas but do not rinse.
- Place the wet chickpeas in a bowl and add the seasonings; toss to coat.
- Spread the chickpeas in a single layer on a baking sheet lined with a silicone mat or parchment.
- Bake for 30 minutes, stirring once halfway through to ensure even crisping.
Assemble the Greek Wrap
- Lay the lavash on a flat surface.
- Place a layer of spinach first to protect the bread.
- Spread hummus over the spinach.
- Add beets, tomatoes, and onions.
- Top with tofu feta and roasted chickpeas.
- Fold in the sides and roll the wrap tightly.
- Serve cold or continue to cook for a crisp exterior.
Cooking the Wrap
- Place the wrapped sandwich in a non-stick pan over medium-low heat.
- Cook until browned on one side, then rotate to brown the other sides until crisp.
Options
- Add cooked quinoa
- Include Kalamata olives
- Drizzle with an oil-free Greek dressing if desired
Notes
To avoid sogginess, layer wet ingredients between drier ones and keep spinach between the lavash and wetter fillings.