Mediterranean Lavash Wraps

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

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

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.

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.

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