Veggie Wrap with Tzatziki Sauce
Category: Main Dish
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Flatbreads (without lard) | 4 |
| Carrots | 160g |
| Cucumbers | 170g |
| Zucchini | 120g |
| Feta Cheese | 100g |
| Mixed Salad Leaves (e.g., arugula, spinach) | 50g |
| Greek Yogurt | 250g |
| Fresh Mint | 25g |
| Extra Virgin Olive Oil | 30ml (10ml + 20ml) |
| White Wine Vinegar | 3ml |
| Garlic | 1 clove (½) |
| Salt | 1 pinch |
| Cherry Tomatoes | 320g |
| Brown Sugar | 18g |
| Thyme | 4g |
Instructions
-
Prepare the Tzatziki Sauce:
- Begin by washing the cucumber thoroughly. Using a small knife, peel it until only the white flesh remains.
- Grate the cucumber with a coarse grater, then transfer the grated cucumber to a colander and press it to remove any excess moisture.
- Chop the cucumber finely with a knife to achieve a smooth texture.
- Rinse and finely chop the fresh mint leaves.
- Peel and finely chop half a garlic clove.
- In a bowl, combine the grated cucumber, Greek yogurt, chopped mint, garlic, salt, olive oil, and vinegar. Stir everything together until the mixture is smooth and well-combined.
- Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
-
-
Caramelize the Cherry Tomatoes:
- Rinse the cherry tomatoes under cold water and cut them in half.
- Heat a skillet over medium-low heat, then add the olive oil and garlic. Sauté the garlic until golden, being careful not to burn it.
- Add the cherry tomatoes to the skillet and cook for about 2 minutes, stirring occasionally.
- Sprinkle in the brown sugar and salt, and continue cooking over low heat for 8-10 minutes, or until the tomatoes soften and lose most of their water content. Once done, remove from heat and set aside.
-
Prepare the Vegetables:
- Wash and prepare the remaining vegetables: peel and julienne the carrots, trim the ends off the zucchini, and slice them thinly.
- For the cucumbers, you can choose to leave the skin on for added texture or peel them, depending on your preference. Slice them diagonally into thin pieces.
- Wash and dry the mixed salad leaves thoroughly.
-
Warm the Flatbreads:
- Heat a non-stick skillet over low heat and warm the flatbreads on both sides for a few seconds to avoid drying them out. Once warmed, remove them from the skillet.
-
Assemble the Wraps:
- Spread a generous amount of the tzatziki sauce on one side of each warm flatbread.
- Place a handful of mixed salad leaves (approximately 12g) in the center of each flatbread, followed by 40g of sliced cucumbers, 30g of zucchini slices, and 40g of julienned carrots.
- Add 80g of caramelized cherry tomatoes on top of the vegetables.
- Cut the feta cheese into small cubes, roughly 0.5 cm in size, and sprinkle over the vegetables.
-
Final Touch:
- Heat a non-stick pan over low heat and place the filled wraps in the pan. Press gently to cook them for a few seconds on each side, until they are slightly golden and crispy.
- Once done, remove from heat and let them cool slightly before cutting them in half diagonally for easy serving.
Enjoy your fresh and flavorful veggie wraps filled with a variety of crisp vegetables, tangy tzatziki sauce, and creamy feta cheese!
These veggie wraps make a perfect light and nutritious meal for lunch or dinner. With vibrant vegetables, a tangy homemade sauce, and the subtle sweetness of caramelized tomatoes, these wraps are sure to be a hit with everyone! Feel free to customize the wrap with your favorite veggies or protein additions like grilled chicken or chickpeas for a heartier version.
