Roasted veggie wraps turn a tray of potatoes, chickpeas, peppers and tomatoes into a filling lunch or dinner. The potatoes are soft enough to smash into the wraps, while cucumber and arugula add a fresh crunch.

A whole bulb of garlic roasts with the vegetables, then gets mashed into a simple vegan yogurt sauce. Everything cooks in one baking dish before you fill and roll the wraps.

Why It Works

  • Tender potatoes: Halving and scoring the potatoes helps them cook through, while the covered dish traps steam.
  • Garlic in the same dish: The cloves soften alongside the vegetables, ready to mash into the sauce.
  • Creamy and crunchy: Warm roasted filling, cool cucumber and garlicky yogurt give each bite a little contrast.
  • A satisfying filling: Chickpeas and smashed potatoes make these wraps substantial enough for a meal.

How To Make It

Roast the vegetables, mix the garlic yogurt sauce, then fill and roll. Find the full quantities and cooking times in the recipe card.

Tomato sauce being poured over small potatoes, chickpeas, peppers, tomatoes and a garlic bulb in a roasting dish.
Coat: Pour the tomato mixture over the vegetables.
Roasted small potatoes, chickpeas, peppers, tomatoes and garlic in a tomato sauce.
Roast: Cover until tender, then uncover to finish.
Roasted potatoes being smashed with a fork on a large lavash wrap.
Smash: Press the potatoes onto the wraps.
A lavash wrap topped with roasted vegetables, rocket, cucumber sticks and creamy garlic yogurt sauce.
Fill: Add the remaining filling and garlic yogurt sauce.

Tips

  • Check the potatoes first: Press a fork into the thickest piece. If it is still firm, cover the dish again and keep roasting before the final uncovered stage.
  • Let steam escape: Cool the filling briefly before wrapping so it does not soften the bread too much.
  • Leave thin liquid behind: Spoon out the vegetables and chickpeas instead of pouring the roasting juices into the wraps.
  • Warm stiff wraps: A brief warm up makes them easier to fold without splitting.
  • Keep the edges clear: Pile the filling along the lower third, leave space at the sides and fold those sides in before rolling.

Swaps and Variations

  • Wraps: I used lavash sheets, but other soft wraps work too. Use larger ones for generous portions or divide the filling between smaller wraps.
  • Greens: Swap the arugula for baby spinach or shredded lettuce.
  • A little heat: Add a pinch of chili flakes to the tomato mixture.
  • Sauce: Replace the mayonnaise with extra unsweetened vegan yogurt if you prefer a lighter sauce. The texture will be less rich.

How To Serve It

Serve the wraps freshly rolled, with any extra garlic yogurt sauce alongside for dipping. For a crisp side, try this cabbage and cucumber salad. If the wraps are especially full, cut them in half and wrap the lower ends in parchment to make them easier to hold.

Frequently Asked Questions

Do I need to boil the potatoes first?

No. Small potatoes cook in the roasting dish with the other vegetables. Halve and score them, keep the dish tightly covered for the first stage, and check that they mash easily before filling the wraps.

Why cover the vegetables with foil?

The cover holds in steam to help the potatoes soften without drying out the sauce. Removing it toward the end lets the vegetables take on a little color.

Can I use any kind of wrap?

Yes, choose soft wraps that fold easily. I used lavash sheets. The filling makes 2 to 3 generous wraps, depending on their size.

How do I stop the wraps from getting soggy?

Let the filling cool briefly, leave excess thin roasting liquid in the dish and assemble just before serving. Add the yogurt sauce to the filling rather than soaking the whole wrap.

Can I make the filling ahead?

Yes. Refrigerate the roasted filling and garlic yogurt sauce separately, then prepare the cucumber and greens when you are ready to assemble. Reheat the filling until hot throughout and let the steam escape briefly before rolling.

Can I leave out the mayonnaise?

Yes. Use extra unsweetened vegan yogurt in its place, then adjust the lemon juice and seasoning. The sauce will be a little less rich.

Can I make these gluten free?

Use gluten free wraps and check the labels on the yogurt, mayonnaise and seasonings. Warm the wraps if needed to help them fold without tearing.

Storage

Refrigerate the roasted filling and garlic yogurt sauce promptly in separate covered containers and use within 3 days. Keep the wraps, cucumber and greens separate for the best texture. Reheat the filling until hot throughout, let excess steam escape and assemble just before eating.

More Vegan Wrap Recipes

Two halves of a roasted veggie wrap with potatoes, chickpeas, peppers, cucumber and garlic yogurt sauce.

Roasted Veggie Wraps with Garlic Yogurt Sauce

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Roasted potatoes, chickpeas, peppers and tomatoes tucked into wraps with crisp cucumber and arugula. A creamy roasted garlic yogurt sauce brings everything together.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 3 wraps (or 2 larger wraps)
Course: Main Course
Cuisine: Mediterranean
Calories: 660
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Roasted filling
  • 14 oz small potatoes scrubbed, halved and scored
  • 1 can chickpeas drained and rinsed; one 15 oz (400 g) can gives 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
  • 1/2 tsp ground cumin
  • 1/2 tsp fine salt plus more to taste
  • 1/4 tsp black pepper
Garlic yogurt sauce
  • 1/2 cup unsweetened vegan yogurt
  • 2 tbsp vegan mayonnaise
  • roasted garlic cloves from the bulb in the roasted filling
  • 1-2 tsp lemon juice to taste
  • salt and black pepper to taste
To assemble
  • 2-3 wraps I used lavash sheets
  • 1 1/2 cups rocket (arugula) loosely packed if measuring by the cup
  • 1/2 large cucumber about 1 cup (150 g) thin sticks from half a cucumber

Equipment

  • Large roasting dish
  • aluminum foil
  • Mixing bowl

Method
 

  1. Prepare the vegetables: Heat the oven to 400°F (200°C), or 350°F (180°C) fan. Halve the potatoes and make a few shallow cuts across their cut sides without cutting all the way through. Put them in a large roasting dish with the chickpeas, tomatoes, peppers and garlic bulb, placing the garlic cut side up. Score a shallow cross in the top of each tomato.
  2. Mix and roast: Whisk together the tomato paste, water, olive oil, oregano, paprika, cumin, salt and pepper. Pour over the vegetables, coating the potatoes and exposed garlic. Cover the dish tightly with aluminum foil and roast for 40 to 50 minutes, until the potatoes are almost tender. Remove the foil and roast for a final 5 to 10 minutes, until the potatoes mash easily with a fork and the vegetables have a little color. If the dish dries out before the potatoes are tender, add a small splash of water.
  3. Make the garlic yogurt sauce: Let the garlic cool enough to handle, then squeeze the soft cloves out of their skins and mash until smooth. Stir into the vegan yogurt and mayonnaise. Stir in the lemon juice, starting with the smaller amount, then taste and add more lemon, salt or pepper if needed.
  4. Prepare the filling: Remove the pepper stems and seeds, peel off any loose or heavily blackened skin, and tear the peppers into strips. Break up the roasted tomatoes. Let the filling cool for a few minutes and leave excess thin liquid in the dish to prevent soggy wraps.
  5. Fill and roll: Warm the wraps briefly so they are pliable. Divide the potatoes between them and gently smash along the lower third. Add the chickpeas, tomatoes, pepper strips, rocket, cucumber and garlic yogurt sauce. Fold in the sides and roll up tightly. Cut in half and serve.

Nutrition

Calories: 660kcal

Notes

  • Yield: This filling makes 2 to 3 wraps, depending on their size. Avoid overfilling so they roll neatly.
  • Potato doneness: Potato size and the roasting dish affect cooking time. They should mash easily with a fork before you assemble the wraps.
  • Milder sauce: Start with half the roasted garlic and add the rest to taste.
Roasting takes 45 to 60 minutes; the time fields allow the longer end. Calories assume three wraps of 210 calories each, with all filling and sauce consumed.

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