Our recipe for Mediterranean Lavash Wraps is made with a filling of roasted onion, peppers and eggplant combined with chickpeas, black olives, lemon, feta and mint. The lavash flatbreads are spread with tzatziki to bring all of the fresh flavors together for a hearty vegetarian wrap for lunch or dinner.

a stack of lavash wraps on a white platter

Why We Love These Mediterranean Lavash Wraps

Over the years I have amassed quite a lot of veggie side dishes and weeknight dinners here on Healthy Seasonal Recipe, but recently I realized that I had only a handful of sandwiches, wraps and quesadillas.

Much to the delight of my sandwich-loving husband, I have been working on coming up with a bunch of healthy new hand-held meals to fit into that category recently. Recently I shared these Spinach Veggie Wraps, Chicken Black Bean Quesadillas and these Breakfast Pitas. He is a happy man!

And now I am coming in hot with these easy Mediterranean Lavash Wraps with Roasted Veggies. They are filled with roasted onion, peppers and eggplant with chickpeas, tzatziki, black olives, feta, lemon and mint. That’s a mouthful. Literally and figuratively!

The boldly flavored Mediterranean-inspired ingredients are all wrapped up in a wholesome lavash wrap.

These lavash are an easy meatless main course for dinner or lunch and go with sides such as Cucumber Salad, Tabbouleh or Pearl Couscous Salad.

The filling can also be meal-prepped to help make this easy enough to put together in a few minutes on a busy night or for lunch.

Ingredient Notes

the ingredients laid out on a table with text label overlays

Lavash Wraps

Lavash wraps are very thin wheat flour-based flatbreads of Armenian and Middle-eastern origin. They are soft and pliable but have a coarse and slightly rustic texture (not smooth like a commercial tortilla.) In the US, Lavash are sold commercially in large supermarkets, Trader Joes and Whole Foods. Find them near tortillas, pitas, flatbreads and other wraps. They are packaged four or more to a bag and sometimes refrigerated.

A popular brand is Joseph’s Bakery. I like their Multigrain lavash because they have three grams of fiber and only 100 calories each.

If you cannot find lavash wraps sub in Lebanese Mountain Bread or another thin unleavened flatbread.

Tzatziki

To bring the flavors together, add moisture and help hold the wraps closed you’ll need a cup of tzatziki.

To make this easy enough for a weeknight dinner, I recommend buying premade tzatziki which can be found near hummus and other refrigerated deli spreads and dips. However, if you want to make it from scratch here is my Tzatziki recipe.

If you want to make this recipe vegan, substitute Baba Ganoush or Roasted Garlic Hummus instead of tzatziki and omit the feta cheese.

Vegetables

The roasted veggies in the filling are a combo of sweet onion, bell pepper and eggplant tossed with oil, salt, dried oregano and freshly chopped garlic.

If you do not like one of these veggies, simply substitute another one of your favorites. (Zucchini, Yellow Squash, and Mushrooms would be good alternatives.) Note harder veggies like carrots will take longer to roast and should be paired with similarly textured veggies that cook at the same rate.

Steps To Make These Lavash Wraps

Collage of two pics on left preheating the oven and on right the sheet pan of roasted veggies

Step 1: Preheat Oven

Preheat oven to 425. While you wait, chop the eggplant, onion and peppers.

Step 2: Roast Veggies

Stir 3 tablespoons oil, garlic, oregano and salt in a large bowl. Add onion and bell bell pepper and stir to coat. Add in eggplant and stir well. Spread the vegetables out over a large baking sheet and transfer to the oven. Roast, stirring once or twice until they are soft and the onions are starting to brown, about 25 minutes. Let cool slightly.

collage of two photos: on the left stirring the chickpeas, olive salad together and on the right assembling the lavash wraps

Step 3: Make Chickpea Filling

Combine the chickpeas, olives, feta and mint (or parsley) in a medium bowl. Drizzle with the remaining 1 tablespoon oil and lemon and toss to coat.

Step 4: Assemble Mediterranean Flatbread Wraps

Spread Tzatziki over the lavash flatbread. Divide the roasted vegetables among the lavash, piling along one side. Top with the chickpea mixture. Wrap up, sealing the edge with the tzatziki. Cut in half before serving.

two roll-ups on a white plate with more in the background

FAQs and Expert Tips

Can these wraps be made ahead?

The wraps start to get soggy after one to two hours, so we do not recommend assembling them ahead of time. The filling however can be made (and the chickpea mixture mixed with the roasted veggies) and refrigerated for one day before assembling. Just make sure to drain off any excess liquid before adding the filling to the wraps.

What goes with lavash wraps?

These are quite filling so they do not need a hearty side dish. Instead pair them with a lighter salad such as Shredded Carrot Salad with Lemon, Feta and Dill, Sliced Heirloom Tomato Salad or Chopped Greek Cucumber Salad. For a lunch, serve a half wrap per person with a variety of sides such as Mediterranean Quinoa Salad, Orzo Pasta Salad and Moroccan Carrots.

Is lavash healthy?

Some lavash breads are high in calories (200 cals or more per flatbread!) This is why it is important to take a look at the nutrition label before purchasing. Depending on the brand or variety some are made with little to no whole grains. However, some are made with whole grains and higher fiber flours and are calorie controlled. If you find lower calorie lavash with several grams of fiber (3 or more) they can be a great way to wrap up wholesome ingredients, such as vegetables and beans, for a healthy meal.

What are lavash made of?

Lavash are wheat flatbreads made from lean dough comprised of wheat flour, water, salt and yeast and/or chemical leaveners. Some include additional flours and additives to help them stay pliable and stay fresh. If you have a food allergy it is important to read the ingredients as some lavash have other allergens besides wheat (such as soy and corn.)

What is the difference between pita, lavash and flatbread?

Lavash is a type of very thin flatbread. Commonly flatbreads are usually a little thicker and noticeably leavened. Pitas are circular-shaped pocket breads common in Mediterranean and Middle Easter cuisines.

Do I need to heat the lavash?

Most commercially sold lavash are pliable enough that you do not need to heat them, though they can heated if yours are stiff. To do so place them in the microwave for 15 seconds. You can also heat them for one minute in the oven. Simply preheat a sheet pan in the oven at 350 degrees F. Turn off the heat and place the lavash on the pan. Let sit in the oven for one to two minutes until hot and soft. {Do not leave in for longer or the lavash will dry out.}

More Recipes To Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a stack of wraps with parsley garnish

Mediterranean Lavash Wraps


  • Author: Katie Webster
  • Total Time: 45 mins
  • Yield: 4 wraps 1x
  • Diet: Vegetarian

Description

Our recipe for Mediterranean Lavash Wraps is made with a filling of roasted onion, peppers and eggplant combined with chickpeas, black olives, lemon, feta and mint. The lavash flatbreads are spread with tzatziki to bring all of the fresh flavors together for a hearty vegetarian wrap for lunch or dinner.


Ingredients

Scale
  • 4 tablespoons extra virgin olive oil, divided
  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse kosher salt
  • 1 small sweet onion, cut into chunks
  • 1 red bell pepper, diced
  • 2 cups cubed eggplant
  • 1 cup canned, drained and rinsed chickpeas
  • ¼ cup pitted and roughly chopped Greek olives, such as calamata
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped mint or parsley
  • ½ lemon, juiced
  • 4 lavash breads, warmed if desired
  • 1 cup Tzatziki (purchased or homemade)

Instructions

  1. Preheat oven to 425.
  2. Stir 3 tablespoons oil, garlic, oregano and salt in a large bowl. Add onion and bell bell pepper and stir to coat. Add in eggplant and stir well. Spread the vegetables out over a large baking sheet and transfer to the oven. Roast, stirring once or twice until they are soft and the onions are starting to brown, about 25 minutes. Let cool slightly.
  3. Combine chickpeas, olives, feta and mint (or parsley) in a medium bowl. Drizzle with the remaining 1 tablespoon oil and lemon and toss to coat.
  4. Spread Tzatziki over the lavash. Divide the roasted vegetables among the lavash, piling along one side. Top with the chickpea mixture. Wrap up, sealing the edge with the tzatziki. Cut in half before serving.

Notes

Make Ahead & Meal Prep Option

The roasted veggies and chickpea salad can be made one day before assembling. Combine the veggies with the chickpea mixture and refrigerate in a sealed container. Just make sure to drain off any excess liquid before adding the filling to the wraps.

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Main Course
  • Method: Oven
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 wrap (2 halves)
  • Calories: 474
  • Sugar: 12 g
  • Fat: 27 g
  • Saturated Fat: 6 g
  • Carbohydrates: 48 g
  • Fiber: 10 g
  • Protein: 20 g

Keywords: Lavash wraps,lavash wraps recipe,lavash wraps with roasted vegetables,vegetable lavash wraps