Mediterranean Wraps with Baked Carrot Fries

Updated: Aug 24, 2019

This meal is a triple threat: inexpensive, quick, and contains 6 fruits and veggies!


Slightly Modified Wrap Recipe from The Stingy Vegan | Serves: 4 | Time: ~30 min


Ingredients

1 medium #zucchini

½ tsp plus a couple pinches of salt, divided

1 medium #tomato, diced

A quarter of a red onion, diced

A quarter of a green pepper, diced

4 tbsp chopped kalamata olives

1 can of chickpeas

7 oz vegan yogurt

2 tbsp chopped fresh dill

1 clove of garlic, minced

1 tbsp lemon juice

Pepper, to taste

2 cups chopped lettuce

4 large tortillas


Instructions

Grate half the zucchini and sprinkle it with a pinch of salt. Place it in a strainer over a bowl and leave it to drain while you chop all your veggies. Dice the other half of the zucchini. Combine the diced zucchini, tomato, red onion, green pepper, and black olives.


Drain and rinse the chickpeas and put them in a bowl. Smash them with your hands or with a fork.


Squeeze as much water out of the grated zucchini as possible. In a bowl combine the grated cucumber, vegan yogurt, dill, garlic, lemon juice and a pinch of salt and pepper.


Add 3 tablespoons of the tzatziki to the smashed chickpeas along with ½ teaspoon of salt and pepper. Mix well.


Make the wraps with a handful of lettuce, smashed chickpeas, mixed diced vegetables and a few dollops of tzatziki. If you like you can toast the finished wraps in a dry pan over medium-high heat. Start seam side down to keep them from unwrapping.


Baked Carrot Fries Recipe from A Sweet Pea Chef | Serves: 4 | Time: ~ 35 min


Ingredients

2 lbs medium #carrots

1 tbsp olive oil

1/2 tsp sea salt

1/4 tsp ground black pepper

1 tbsp Italian parsley chopped


Instructions

Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.


Start by peeling the carrots to remove the outer skin and then slicing off both ends.


Next, slice the carrot in half to create the length of a fry. Carefully slice each carrot half into planks, making them as even as possible. (I try to keep them around 1/4 inch thick.) Slice the planks into long fries - again, making sure to get them as even as possible. Repeat with the remaining carrots.


Place all the carrot fries onto the baking sheet and add the olive oil, sea salt, and ground black pepper. Toss to coat.


Spread out the carrot fries evenly onto the baking sheet so they are all laying flat and not overlapping. Place in the oven and bake for 15 minutes. Then carefully flip the fries over and then return to the oven for another 15-20 minutes, or until the carrot fries are tender and are starting to turn golden brown on the edges.


Remove from the oven.


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