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Mediterranean Style Veggie Wrap


5 Servings

Prep Time:

20 Minutes

Cook Time:

0 Minutes

Total Time:

20 Minutes

Simple wraps like this recipe make such a wonderful lunch. I like to prep these on a Sunday and then my lunches are ready to roll for the week. Just leave the dressing and filling in separate containers and compile each wrap day of.



  • 5 whole wheat pitas

  • 5 cups of spinach

  • 1 cucumber 

  • 1 can of chickpeas (or 2 cups of cooked chickpeas)

  • 3 roma tomatoes

  • ½ red onion

  • 1 bell pepper

  • 1 tablespoon of lemon juice

  • 2 tablespoons chopped fresh parsley

  • ½ teaspoon of sea salt

  • Pepper to taste

Garlic Tahini Dressing:

  • ⅓ cup of tahini

  • ¼ cup of lemon juice (about 2 lemons)

  • ¼ cup of fresh parsley

  • 2 tablespoons of water, plus more if needed

  • 1-2 cloves of garlic

  • ½ teaspoon of sea salt


Drain and rinse chickpeas and add to a large bowl. Dice cucumber, roma tomatoes, red onion, bell pepper, and parsley and add to the bowl as well. Mix in lemon juice, sea salt and pepper and set aside. For the dressing, add tahini, lemon juice, fresh parsley, water, garlic, and sea salt to a blender or food processor and blend until smooth. Add more water if the dressing is too thick. Warm pita in the oven or microwave if desired. Prepare pita by adding spinach, vegetable chickpea mix, and tahini dressing.

Recipe origin:

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