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.
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.
📖 Recipe
Vegan Greek Sandwich Wrap
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
Barbara Fiore
This is my favorite meal so far as I am a new Vegan and a new cook. I love the taste and it is so easy to make. I just can’t seem to find nice wraps the whole wheat wraps or so stiff and like what you show in the photo . However this is my go to lunch and I love it. Thanks so much for this delicious recipe.
Margaret
That's wonderful to hear Barbara! 🙂 I know what you mean about the wraps. These are the wraps I use: https://www.josephsbakery.com/shop/boghosian-whole-wheat-lavash.html