Mediterranean Veggie Wraps

Mediterranean Veggie Wraps

Mediterranean Veggie Wraps

Happy Monday! Did y’all have a good weekend? Ben and I were pretty busy this weekend, driving up to Pittsburgh on Friday to celebrate his parents’ 30th wedding anniversary/Mother’s Day with all his siblings (minus one who is abroad!). It was a great weekend full of outdoor activities, food, and quality time. It’s fun to all be old enough now to actually get to have conversations about things like religion and politics. Well, maybe “fun” isn’t quite the right word… but it was precious time with everyone nonetheless!

We got back and our fridge was literally EMPTY. That’s ok, I have Mondays off! Today was spent restocking our pantry with lots of canned goods, fresh produce, and the ingredients for these Mediterranean Veggie Wraps. I originally got the idea for these from a Cooking Light recipe for Zucchini and Bean Burritos that you can easily make ahead and freeze. I thought these would be the perfect thing to make once and have a lot of leftovers to reheat later.

Instead of going the Mexican route, I adapted the recipe for a Mediterranean version (because, why not?) but followed the same steps: 1. Make the bean spread; 2. Make filling; 3. Fill tortillas and bake. The best part is that even after filling the wraps, I still had a lot of filling left that would make a great salad on its own. 1 recipe = 2 meals FTW!

I served Ben 2 of these, myself 1, with greek yogurt, avocado, and a side of green beans. Another delicious Meatless Monday recipe in the books! Hope you enjoy as much as we did!

Special thanks to Cooking Light Magazine for the inspiration for this post!

Cook veggies in skillet.

Cook veggies in skillet.

Cook until tender.

Cook until tender.

Cook carrots and mushrooms.

Cook carrots and mushrooms.

Pretty red peppers!

Pretty red peppers!

It would be easy to eat the filling right out of the bowl!

It would be easy to eat the filling right out of the bowl!

Fill tortillas as directed.

Fill tortillas as directed.

Place on hot baking sheet with green beans.

Place on hot baking sheet with green beans.

All nestled up!

All nestled up!

Enjoy!

Enjoy!

Mediterranean Veggie Wraps
Recipe Type: Main
Cuisine: Mediterranean, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 10
Perfect for Meatless Monday, this delicious Mediterranean take on a Cooking Light Burrito recipe can be made ahead and frozen for later!
Ingredients
  • Bean Spread:
  • 1 tbsp olive oil
  • 1 can cannellini beans, rinsed/drained
  • 2 tbsp tahini
  • 3 sprigs fresh oregano
  • 1 tbsp fresh lemon juice (reserve rest of juice from lemon)
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tbsp red wine vinegar
  • 1/4 cup crumbled feta
  • ~1 tbsp water
  • Filling:
  • 1 tbsp olive oil
  • 1/2 red onion, diced
  • 1 tbsp minced garlic
  • pinch of red pepper flakes
  • 3 medium zucchini, diced
  • 1 cup mushrooms
  • 3 large carrots, peeled into long strips
  • 1 tomato, diced
  • 1 jar roasted red pepper, diced
  • 1/2 cup diced kalamata olives
  • remaining juice of lemon
  • 1 can cannellini beans, rinsed/drained
  • salt and pepper, to taste
  • 1/2 cup crumbled feta
  • coucous, uncooked
  • 10 whole grain tortillas
  • avocado and greek yogurt, for garnish (optional)
  • Green beans
Instructions
  1. Preheat oven to 450 deg. Place baking sheet in oven as it preheats.
  2. In a saucepan, heat 1 tbsp oil on medium-high heat. Add remaining ingredients for bean spread and stir to combine.
  3. Cook for 3-4 minutes, using potato masher or fork to mash beans so that spread has a chunky consistency. Remove from heat and add additional water to thin out the mixture if necessary!
  4. For filling, add remaining oil, onion, garlic, and red pepper flakes to a large skillet and cook on medium for 3 minutes, stirring occasionally. Add next 6 ingredients (zucchini through olives) and cook until vegetables are soft, about 2 more minutes. Remove entire mixture and combine in a large mixing bowl with lemon, beans, and salt and pepper.
  5. When ready to cook, spread about 3 tbsp filling on each tortilla, followed by 1 tbsp couscous, 1/2 cup vegetable filling, and 1 tsp feta.
  6. Fold edges in and roll each tortilla, placing seam side down on hot baking sheet sprayed lightly with cooking spray.
  7. Fill in space on baking sheet with green beans drizzled with olive oil, salt and pepper.
  8. Bake at 450 deg for 10-12 minutes until lightly golden-brown and beans are tender but not mushy.
  9. Serve with greek yogurt, avocado, and green beans.
  10. (To freeze leftovers, wrap cooled wraps in plastic wrap and seal in a freezer-safe bag. To reheat, simply wrap in a few paper towels and microwave 4 minutes on high, turning halfway.)

 

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