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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.
Course Tacos, Wraps
Cuisine Mediterranean
Keyword eggplant, spinach, tortilla, vegetarian, wraps, zucchini
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 wraps
Calories 200 kcal

Ingredients

  • 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

Instructions

Roasted veggies

  1. Pre-heat oven to 350F.
  2. Mix all veggies with olive oil and seasonings, except for mint leaves.
  3. Place veggies in a baking sheet.
  4. Spread mint leaves over veggies. They will release an amazing aroma and flavor as the veggies roast.
  5. Roast veggies for 20-30 minutes.
  6. 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.
  7. Remove from the oven. Let veggies cool down.

Tzatziki sauce

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. STORAGE: Sauce will keep for a couple days in the fridge.

To assemble

  1. Spread some tzatziki in the middle of a tortilla, or wrap of choice.
  2. Spread some spinach on top of tzatziki.
  3. Lay veggies on top. You can add some fresh chopped mint on top of veggies too.
  4. Close wrap with a toothpick, or tie it with some parchment paper and some twine.
  5. 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.
  6. Roasted veggies will keep for up to 3 days in the fridge.