© 2014 Can Caramelo

Green Veggie Wraps

There are moments you have a drink with our friends and dinner time passes by inadvertently while you’re talking, until you suddenly realize how hungry you are… It’s already late and you want something fast and cheap which too often ends up being a kebab or shawarma and for vegetarians a falafel. The last time this happened to us, we thought there was a great alternative and started looking for a vegan place whose location I only vaguely remembered, to buy some of the awesome sandwiches in homemade wholewheat bread with grilled vegetables, tapenade and pesto that they make there.

We were so happy when we finally found it after half an hour walking around, that we already started to anticipate the sandwiches with mhmmmm and yum sounds. We walked through the door, gazes fixed at the board with salads and sandwiches, starting to study the different options and remembering the ones I had tried, when we heard the voice of the waiter “sorry, we’re closing…”. A huge disappointment and twenty minutes later we had yet another falafel. Green veggie wraps is something I would love to find in that kind of moments: grilled and raw vegetables rolled up with humus in a soft fresh bread. It’s almost fast food and very easy if you buy the bread (or use lettuce or cabbage leaves to wrap) and use canned chickpeas for the humus. If you want to do it all by yourself, it takes some time and work, but the outcome is worth it! Day or night. What do you eat when you’re out around midnight and you’re on a low budget?

green veggie wraps and chickpeas
Vegetables (feel free to substitute, leave out and add)
• 1 Red onion
• 1 Red pepper
• 3 Carrots
• 1 Zucchini
• 1 small eggplant
• 1/2 Fennel
• 4 Portobello mushrooms
• Fresh rosemary, thyme or sage (optional)
• 3 tbsp olive oil
• Salt & pepper to taste

• 1 Avocado
• 1/2 Beetroot
• fresh Coriander

• 3 cups of cooked chickpeas (can be canned)
• 1 tbsp olive oil + more to sprinkle when ready
• 1 cup chickpea cooking water or milk
• 1/2 cup Tahine
• 1 clove garlic
• Juice of 1/2 lemon or lime
• 1/2 tsp of sweet smoked pepper (or spicy if you prefer)
• Salt to taste

Lavash (in case you want to make it):
• 25g/0.9oz fresh yeast (or 2tsp instant yeast)
• 16oz (about 3 1/4 cups) light spelt flour
• 2 tsp salt
• 12oz (1 1/2 cups) water
• 1 Handful of fresh spinach leaves (if you make the bread and want it green)
• 3 tbsp olive oil

If you cook the chickpeas, soak them overnight, rinse them and put them to boil well covered with water. Once they are soft (after 1h approximately), add 1 tsp of salt per cup of chickpeas and let cook for 5 more minutes. Drain, but reserve the cooking water.

If using canned chickpeas, rinse and clean with fresh water.

Put all the ingredients except the sweet pepper powder in a food processor (or big bowl if using an immersion blender) and mix until homogeneous. Adjust to the desired creaminess by adding more or less of the cooking water (or plant based milk in case of using canned chickpeas).

Preheat the oven to 250ºC/480ºF. Cut the vegetables from the “grilled” ingredients list in slices. Oil a baking tray with 1 tbsp olive oil and place the vegetables on it. Add the fresh herbs if using, salt & pepper and sprinkle with the remaining 2 tbsp of olive oil. Put the tray on the middle rack for around twenty minutes, checking and moving the vegetables around every 5 minutes (especially towards the end). If something starts to get burned (the onion for example), while something else needs more time (the eggplant for example), just take it out before.

For the lavash bread I followed this recipe, just substituting the all purpose flour for light spelt flour, blending the water with a handful of fresh spinach leaves for the green color and using fresh instead of instant yeast (I love the touch and smell of fresh yeast).

before rolling
Wrap it!
Spread some humus on the wrap (your lavash, pita, tortilla, cabbage leave…) and sprinkle with olive oil and smoked red pepper. Put some of the grilled vegetables on top. Shave the raw beet with a vegetable peeler and add some thin slices (this adds a contrasting crunchiness, sprouts would also do really nice) as well as fresh coriander leaves and avocado. Wrap it up.

An alternative to having it as a wrap it making a big plate with the grilled vegetables, a bowl with humus and cut the bread in triangles (as an entree or snack).


  1. Kat
    Posted 22 Feb ’14 at 2:53 am | #

    This looks super yummy 🙂 I’m new to gluten free baking and was wondering if I would be able to substitute spelt flour for sorghum in the lavash? I happen to have the sorghum on hand.

  2. Posted 22 Feb ’14 at 2:55 pm | #

    Hi Kat! Thank you for your comment! 🙂 I think sorghum alone gives a rather dry and gritty result, mixed with tapioca or potato starch it might be more elastic. I’m not sure if it will come out as soft and elastic, but I think it might work. I would actually like to give it a try! Tell me how it works if you make it!

  3. Danny
    Posted 26 Feb ’14 at 2:13 pm | #


    Thank you for the recipe. Would the dough be freeze able at the point where it’s been divided and ready to be rolled and cooked? I’d like to make a batch and freeze them until I need them. thank you muchly

  4. Posted 26 Feb ’14 at 2:17 pm | #

    Hi Danny,

    yes, freezing should work just fine. Just give it some time to rise after thawing.
    Thanks for your comment!


  5. priyamla
    Posted 18 Apr ’14 at 7:08 am | #

    Looking very healthy… Nice recipe

  6. Posted 18 Apr ’14 at 10:29 am | #

    …and it’s tasty, too! Thanks Priyamla!

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