Description
The best vegetarian wraps with quick homemade Tzatziki and fresh vegetables.
Ingredients
Scale
- 1 8oz. can chickpeas, drained & quickly rinsed
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt & pepper, to taste
- optional but encouraged, sliced cucumber, red onion, tomatoes, and olives
- Iced berg lettuce, shredded
- 1/2 cup Kalamata olives
- 4–6 pieces of naan bread or flatbread
- garnish with fresh dill and serve with hot sauce, if desired
Homemade Tzatziki
- 1/2 cup sour cream or plain yogurt (I used dairy free sour cream)
- 1 3 inch piece cucumber, grated finely
- zest from 1/2 lemon (optional, but encouraged)
- juice from 1/2 lemon
- 1 garlic clove, minced
- 1/4 cup (or more) fresh dill, finely chopped
- salt & pepper, to taste
Instructions
- Preheat oven to 425F.
- Using a baking sheet tray, combine the drained and rinsed chickpeas, olive oil, oregano, cumin, garlic powder, smoked paprika and a large pinch of salt and pepper. Using your hands or a large spoon mix everything together on the baking sheet tray to fully coat the chickpeas with the seasonings.
- Bake for 8 minutes. Remove from the oven. Toss around to loosen them from the bottom of the pan. Bake for 5 more minutes. Remove from the oven and let cool slightly.
- Meanwhile, make the tzatziki sauce. In a small to medium sized bowl, mix all the ingredients together. Taste test for more salt – season accordingly.
- To assemble the wraps, warm up the naan or flatbread slightly in your oven or microwave. Place them on a plate and spoon 1-2 tablespoons of the tzatziki on the bread. Layer in the seasoned chickpeas, and any vegetables you may have. Cucumber, tomatoes and lettuce are great choices.
- Top with fresh dill and hot sauce, if desired.
- Cook Time: 205
- Category: vegetarian
- Method: oven