Roasted Veggie Wraps with Garlic Yogurt Sauce
Roasted potatoes, chickpeas, peppers and tomatoes tucked into wraps with crisp cucumber and arugula. A creamy roasted garlic yogurt sauce brings everything together.
Servings 3 wraps (or 2 larger wraps)
Calories 660kcal
Equipment
- Large roasting dish
- aluminum foil
- Mixing bowl
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Nutrition
Calories: 660kcal