The Mediterranean Dish · Aug 28, 2017

Mediterranean Vegan Wraps with Cauliflower and Tahini

Flavor-Packed Mediterranean Vegan Wraps with roasted cauliflower, tahini, and a peppery arugula salad! Only 387 calories, but so satisfying, we call this wrap “the handy man!”


I haven’t eaten there in ages, but one of my favorite restaurants is a small-ish, family-owned joint that sits on a corner of East Hills Center (of the Universe) in Grand Rapids, Michigan.

The menu–eclectic with a bit of a modern Lebanese twist–included a bunch of vegan options. Among them was my favorite, I believe it was called something like, “the handy man.” Basically, a sturdy sandwich filled with all sorts of tasty roasted veggies. I often ordered it in the form of a vegan wrap with tahini for a sauce.

Still fond of “the handy man,” I created a version of my own. A satisfying Mediterranean vegan wrap with za’atar roasted cauliflower and my own homemade tahini sauce.

It needed a bit of something “punchy” to balance out the warm, charred cauliflower. So I added a simple, peppery arugula salad with onions and peppers, all tossed in excellent extra virgin olive oil and lemon juice.

For this vegan wrap, I reached for my go-to FlatOut Flatbread wraps, which make a perfectly light and satisfying carrier for my veggies. I used the light original, but you can use their gluten free wraps if you need to!

These Mediterranean wraps are great for lunch or a Meatless Monday dinner. At only 387 calories per serving, these vegan wraps are fiber and protein-packed. So hearty, you won’t miss the meat!


Mediterranean Vegan Wraps with Cauliflower and Tahini

  • Author: The Mediterranean Dish
  • Prep Time: 15 minutes
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 4



  1. Preheat the oven to 450 degrees F.
  2. Make the tahini sauce according to this recipe and set aside for now.
  3. Place the cauliflower on a large baking sheet. Add a generous drizzle of extra virgin olive oil (I used a little more than 1/4 cup Private Reserve EVOO). Toss to coat. Season with salt, za’atar, paprika, and cumin. Toss again until cauliflower is well coated with the spices and olive oil.
  4. Roast in the 450 degrees heated oven for 20 minutes. Turn florets over and roast for another 10 to 15 minutes or until browned to your liking (I like mine deeply browned, so I tend to leave them in the oven even longer). Remove from oven. Add a sprinkle of za’atar and squeeze just a little fresh lemon juice on top.
  5. While cauliflower is roasting, make the salad. In a salad bowl, mix arugula, red onion, chickpeas, bell peppers, and jalapenos. Add a pinch of salt, extra virgin olive oil, and a little lemon juice to your liking. Toss to combine.
  6. Assemble the Mediterranean vegan wraps. Lay flatbreads flat, spread some tahini sauce on top. Add roasted cauliflower, and arugula salad. Drizzle with more tahini and roll the flatbreads from one end to another making 4 sandwich wraps. Enjoy!


1 38710.3 g0 g58.1 g18.5 g13.9 g

This post is sponsored by my friends at Flatout® Flatbread. Check store locator to find Flatout products near you. All opinions are my own. Thank you for checking it out!

More Recipes to Try

Turmeric Roasted Cauliflower and Chickpea Stew

Mediterranean Roasted Tomato “Nachos”

Baked Rigatoni with Tomato and Roasted Eggplant

Grilled Swordfish with a Mediterranean Twist

The post Mediterranean Vegan Wraps with Cauliflower and Tahini appeared first on The Mediterranean Dish.

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