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–+ servings
vegan Greek sandwich wrap cut in half on a plate with carrots and sliced apple
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Vegan Greek Sandwich Wrap

Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients

White Bean Spread

  • 2 cups navy beans (or 1 15.5 oz can low sodium beans, rinsed and drained)
  • 1 clove garlic
  • 1-2 Tbsp. fresh dill
  • ½ lemon juiced
  • 1 Tbsp. water (or less)

Wrap

  • 4 large wraps (whole wheat or gluten-free)
  • 1 cup cucumber diced
  • 1 cup red onion diced
  • 16 cherry tomatoes sliced in half
  • 14 oz quartered artichoke hearts packed in water – NOT marinated
  • 4 Tbsp. kalamata olives sliced
  • 2 cups baby spinach

Instructions

White Bean Spread

  • Add navy beans, garlic, dill and lemon juice to food processor fitted with the S blade.
  • Begin to dribble the water through the chute as you turn on the processor. Add the water slowly. You may not need to use the full tablespoon to reach the desired consistency – or you may need to add just a bit more.
  • Process for approximately 30 seconds or until a creamy texture is achieved

Wrap

  • Spread ¼ of white bean spread on a wrap
  • Spread ⅓ cup of diced cucumber, ¼ cup of diced onion, 8 tomato slices, ¼ of the artichokes, 1 tbs of olives over the bean spread
  • Add ½ cup of baby spinach
  • Fold side edges of wrap over the ingredients and then roll from the front edge closest to you.
  • Slice the wrap in half and enjoy!
  • Repeat steps with the remaining ingredients as needed

Notes

Nutrition information is a rough estimate per wrap.

Nutrition

Calories: 304kcal | Carbohydrates: 55g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 811mg | Potassium: 745mg | Fiber: 19g | Sugar: 6g | Vitamin A: 2110IU | Vitamin C: 35mg | Calcium: 119mg | Iron: 4mg