Veggie Wraps

These Veggie Wraps feature my homemade Spinach Tortillas, Tzatziki Sauce, Spinach, Eggplant, Red Pepper, and Zucchini.

Veggie Wraps

The flavors are fresh, minty, and delicious!

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I made these Veggie Wraps initially because we were planning on having a picnic, that unfortunately ended up not happening. We still ate the delicious wraps, though. I mean, we devoured them.

Seriously, how picnicky are these Veggie Wraps, though!

Veggie Wraps

These Veggie Wraps are perfect to be made ahead, and will be ok assembled, in the fridge, for a day. After that, they might start to get soggy.

The secret to not have a soggy wrap, in this case, is to make a very THICK Tzatziki.

When I make Tzatziki, I do three things that really help have a thick final product, without all that water that usually forms after the sauce has been sitting in the fridge for a couple hours.

Veggie Wraps

Tip number 1

First, you should peel your cucumber (the skin can give a bitter taste), cut the cucumber in half lengthwise. Scoop seeds out with a spoon. The seeds retain a lot of water, therefore you really want to scoop them right out.

Tip number 2

Chop the cucumber finely. Place cucumber in a fine mesh sieve. Sprinkle the cucumber with 1 teaspoon of kosher salt, and mix to combine.

Place sieve over a bowl, to catch the liquid that the cucumber is going to release.

The salt will help draw the liquid out of the cucumber.

Let cucumber sit in the fridge for a an hour or two. Every now and then, you might want to give the cucumber a good squeeze with the back of a large wooden spoon, to help squeeze the liquid out.

Tip number 3

You also want to drain your yogurt. I like to use thick, full fat greek yogurt.

Place yogurt in a fine mesh sieve lined with 2 layers of cheesecloth.

Let yogurt drain over a bowl for about 2 hours in the fridge.

You may also squeeze the cheesecloth so it helps to drain the liquid out of the yogurt.

Those 3 tips will for sure help you obtain a thicker and very smooth tzatziki.

Veggie Wraps

Now, when it comes to the tortilla. I used my delicious Spinach Tortillas. You may use whatever kind of tortilla or wrap you’d like. If you want to check any of my tortilla recipes, I have one for Sourdough Tortillas, and another one for regular Flour Tortillas.

Veggie Wraps

Whatever tortilla you pick, rest assured the results will be delicious!

Try not piling up a huge tone of filling in the wrap, specially if you are packing it for a later picnic, or a lunchbox, since it could contribute to make your wrap soggy, and let’s face it, just difficult to eat.

Veggie Wraps

You can add some chopped fresh mint to the veggies for flavor. You won’t be sorry you did.

This recipe yielded around 10 wraps for me. It might yield you a bit more, or less. It all depends on the size of your veggies when you chopped them to roast them, or might even depend on how much you’ve stuffed your wraps.

I am always looking for great vegetarian ideas for wraps, sandwiches, and meals in general. If you also love vegetarian meals, these Veggie Wraps are just for you!

Veggie Wraps

Don’t forget that you can also make the tortillas yourself! It would make these wraps even more special and delicious!

If you would like any more vegetarian meals/tacos/wraps ideas, check out the following:

Chickpea salad avocado boats with pita bread and tzatziki
Chickpea Salad Avocado Boats with Pita and Tzatziki
Mediterranean Platter
Mediterranean Platter
flatlay Crispy Chickpea Tacos with Kale Slaw and Tahini Dressing
Crispy Chickpea Tacos with Kale Slaw and Tahini Dressing
Quinoa Tacos Vegan Tacos
Quinoa Tacos with Jalapeño Sauce
Veggie Wraps

Veggie Wraps with Eggplant, Red Pepper, Zucchini, and Tzaziki Sauce

These Veggie Wraps are fresh, healthy, and delicious. They will be perfect for a picnic, or for a lunchbox.
5 from 7 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Tacos, Wraps
Cuisine Mediterranean
Servings 10 wraps
Calories 200 kcal


  • 1 cup chopped eggplant about 1 small eggplant
  • 1 cup chopped red bell pepper 1 red pepper
  • 1 cup chopped zucchini about 1 small zucchini
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper I love to use white pepper
  • 1 teaspoon dried oregano or Italian seasoning
  • 6 mint leaves
Tzatziki sauce
  • 2 cups greek yogurt
  • 1 English cucumber
  • 1 teaspoon kosher salt for cucumbers
  • 1 garlic clove crushed
  • 1 lemon juiced about 2-3 tablespoons
  • 3 tablespoons chopped dill and mint you can do a combination of both or just one of them
  • 1/2 teaspoon freshly ground white pepper or black but I do prefer white
  • 1/2 teaspoon kosher salt or more to taste
To assemble
  • 10 oz spinach
  • 10 to rtillas or wraps


Roasted veggies
  • Pre-heat oven to 350F.
  • Mix all veggies with olive oil and seasonings, except for mint leaves.
  • Place veggies in a baking sheet.
  • Spread mint leaves over veggies. They will release an amazing aroma and flavor as the veggies roast.
  • Roast veggies for 20-30 minutes.
  • You don’t want to cook too much and have soggy veggies. I like my veggies to be somewhat firm and still have a slight bite to them. By no means, I don’t mean undercook your veggies. Cook them until they are just done.
  • Remove from the oven. Let veggies cool down.
Tzatziki sauce
  • Start by peeling your cucumber. Dice it really finely and combine it with 1 teaspoons of kosher salt. Place it in a strainer and let it drain for about 1 hour. Occasionally, press it down on the cucumbers, to help drain the water out. Alternatively, you can place a plate directly on top of the cucumbers and then place a heavy bowl or something heavy on top of it, to help draw the water out.
  • Place yogurt in a strainer lined with two layers of cheese cloth. Let it drain, over a bowl, in the fridge, for about 2 hours. I like to often squeeze the cheesecloth to help draw a lot of the liquid out.
  • Those two tricks are the secret to obtaining a very thick and smooth tzatziki. Sometimes your tzatziki will be firm on day one, bu on the very next day, it will be all runny and full of liquid, because you have skipped these two important steps.
  • After both cucumber and yogurt have drained, you may place all ingredients in a bowl and stir them together. Taste for seasoning. Refrigerate for at least 30 minutes before serving.
  • STORAGE: Sauce will keep for a couple days in the fridge.
To assemble
  • Spread some tzatziki in the middle of a tortilla, or wrap of choice.
  • Spread some spinach on top of tzatziki.
  • Lay veggies on top. You can add some fresh chopped mint on top of veggies too.
  • Close wrap with a toothpick, or tie it with some parchment paper and some twine.
  • STORAGE: Assembled wraps will keep in the fridge for 1 day without getting soggy.
Unassembled ingredients will keep for a few days. Tzatziki will usually keep for 2 days in the fridge before starts to get watery.
  • Roasted veggies will keep for up to 3 days in the fridge.
Keyword eggplant, spinach, tortilla, vegetarian, wraps, zucchini


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  1. 5 stars
    These veggie wraps look like the perfect meatless meal for our upcoming Fourth of July picnic! I am so glad I found this recipe!

  2. Wraps are always a great meal and so fantastic to put together. I love this veggie version. I have a few corn tortillas at home and I think I can give my fridge a clean-out and use up a few vegetables that need to be used up fast!

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