The Roasted Veggie Wrap You Need to Try #veganrecipe #lunch

Roasted Veggie Wraps with Garlic Yogurt Sauce 🌯 Tender potatoes, chickpeas, peppers and tomatoes wrapped in soft lavash with crunchy cucumber, arugula and a creamy vegan roasted garlic yogurt sauce.

The vegetables and garlic roast together in one baking dish. Smash the potatoes onto the wraps, add the filling and sauce, then roll up for a generous plant-based lunch or dinner.

Makes 2–3 wraps
Prep: 15 minutes
Cook: 45–60 minutes
Total: about 1 hour to 1 hour 15 minutes

INGREDIENTS

Roasted filling:
• 14 oz (about 400 g) small potatoes, scrubbed, halved and scored
• 1 can chickpeas, drained and rinsed (about 1½ cups / 240 g drained)
• 2 medium tomatoes
• 2 small peppers, such as one red and one green
• 1 small garlic bulb, top sliced off to expose the cloves

Tomato mixture:
• 2 tbsp tomato paste
• 1 cup water
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp paprika, sweet or smoked
• ½ tsp ground cumin
• ½ tsp fine salt, plus more to taste
• ¼ tsp black pepper

Garlic yogurt sauce:
• ½ cup unsweetened vegan yogurt
• 2 tbsp vegan mayonnaise
• Roasted garlic cloves from the bulb above
• 1–2 tsp lemon juice, to taste
• Salt and black pepper, to taste

To assemble:
• 2–3 soft wraps or lavash sheets
• 1½ cups loosely packed arugula (rocket)
• ½ large cucumber, cut into thin sticks (about 1 cup / 150 g)

METHOD

1. Heat the oven to 400°F (200°C), or 350°F (180°C) fan. Halve the potatoes and make shallow cuts across the cut sides without cutting through. Place in a large roasting dish with the chickpeas, tomatoes, peppers and garlic, cut side up. Score a shallow cross in each tomato.

2. Whisk together all the tomato mixture ingredients and pour over the vegetables, coating the potatoes and exposed garlic. Cover tightly with foil and roast for 40–50 minutes, until the potatoes are almost tender. Uncover and roast for another 5–10 minutes, until the potatoes mash easily and the vegetables have a little color. Add a splash of water if the dish dries out before the potatoes are tender.

3. Let the garlic cool enough to handle. Squeeze out the soft cloves and mash until smooth. Mix into the vegan yogurt and mayonnaise. Add lemon juice, salt and pepper to taste. For a milder sauce, start with half the roasted garlic.

4. Remove the pepper stems and seeds, peel off loose or heavily blackened skin and tear into strips. Break up the tomatoes. Let the filling cool briefly and leave excess thin liquid in the dish so the wraps do not become soggy.

5. Warm the wraps until pliable. Divide the potatoes between them and gently smash along the lower third. Add the chickpeas, tomatoes, peppers, arugula, cucumber and garlic yogurt sauce. Fold in the sides, roll tightly, cut in half and serve.

TIP: Check the thickest potato with a fork before assembling. If it is still firm, cover and continue roasting. Avoid overfilling the wraps.

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