Veggie Wraps with Tahini Yoghurt Sauce

25 minutes
Amount of servings

Time: 25 minutes

Yields: 4 servings



Yogurt tahini sauce:

245g FAGE Total 0%, 2%, 5%, or BestSelf Plain

60g tahini

3 tablespoons fresh lemon juice

1 tablespoon fresh dill, chopped

1 teaspoon garlic salt


Veggie wrap:

425g canned chickpeas, drained and rinsed

1 tablespoon extra-virgin olive oil

1 tablespoon paprika

¼ teaspoon salt

200g Romaine lettuce, chopped

½ cucumber, chopped

1 tomato, diced

1 small red onion, diced

Coriander leaves, chopped

4 Pita bread

Yogurt Tahini sauce

  1. Preheat oven to 200 degrees. Line a half sheet with parchment or foil. Set aside.
  2. In a medium bowl, add Greek yogurt, tahini, lemon juice, dill, and garlic salt and whisk together until well combined. Set aside.
  3. Add chickpeas, olive oil, paprika, and salt to the prepared half sheet and toss to combine. Roast for 20 minutes.
  4. Assemble the wraps by spreading yogurt tahini sauce on each pita bread. Top with chickpeas, lettuce, cucumber, tomato, red onion, and coriander