Mediterranean Wrap with Plant-Based Tzatziki

Author: Recipes_kw
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Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 4 Servings


  • Stove


  • 1 cup tomato diced
  • 1/4 cup red onion diced
  • 1/4 cup kalamata olives sliced
  • 19 oz chickpeas canned, drained, rinsed
  • 2 cups lettuce of choice
  • 4 wraps large, no bleached flour


  • 1 cucumber peeled, halved, deseeded
  • 1 tsp salt divided
  • 1 tbsp lemon juice fresh squeezed
  • 3/4 cup yogurt plant based, plain, unsweetened
  • 1 clove garlic minced
  • 2 tbsp dill fresh, chopped
  • 1 tsp black pepper freshly ground


  • Grate half of the cucumber and sprinkle with 1/8 tsp of salt. Place in a piece of cheese cloth and squeezed as much moisture out as you can. Place grated cucumber in a small bowl while you dice the other half of the cucumber.
  • In a bowl, combine the diced cucumber, tomato, red onion, and kalamata olives.
  • Place the chickpeas in a separate bowl and smash them with a fork.
  • Mix the grated cucumber, yogurt, dill, garlic, lemon juice and 1/2 tsp of salt and black pepper to make the tzatziki.
  • Add 3 tablespoons of the tzatziki to the smashed chickpeas, along with the remaining salt; mix well.
  • Divide the lettuce among the 4 wraps and top with the smashed chickpeas, mixed vegetables, and a few dollops of tzatziki. Roll up each wrap like a burrito.
  • Toast the wraps in a dry skillet over medium to high heat seam side down to avoid unwrapping. Once slightly toasted, flip to toast the other side. Serve and Enjoy!

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