Vegan Greek Sandwich Wrap

A white bean spread with lemon, garlic and dill adds delicious creaminess to this vegan Greek sandwich wrap recipe. It’s low fat and easily made gluten-free.

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I’m a big fan of sandwich wraps because they are easy to make and you can cram lots of greens and other veggies into them. A white bean spread with lemon, garlic and dill adds delicious creaminess to this vegan Greek sandwich wrap recipe.

White Bean Spread

The white bean spread couldn’t be easier. The simple ingredients include:

• navy beans
• garlic
• fresh dill
• lemon juice
• water

You mix it in seconds with a food processor and it will stay fresh in the fridge for several days.

The Wrap

The recipe serves four but I usually assemble one wrap at a time over the course of a few days for quick lunches or a simple dinner. The basic ingredients include:

• whole grain wrap (gluten-free if needed)
• cucumber
• red onion
• cherry tomatoes
• artichoke hearts
• kalamata olives
• baby spinach

I’m kicking myself because I forgot to add the tomatoes when I made the wrap today—but that just goes to show you that you don’t need every single ingredient to make a tasty meal.

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Vegan Greek Sandwich Wrap

Prep Time 15 minutes minutes

Total Time 15 minutes 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
• 1/2 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

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

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