A simple, healthy, and delicious summer Mediterranean summer wrap with tahini dressing. Make it in less than 30 minutes.
WHY RAW WRAPS ARE A HEALTHY AND EASY SUMMER MEAL CHOICE
Summer is all about slowing down, getting outdoors, and eating light and healthy. All I want to do when it’s warm and sunny is soak it all in on my patio, at the beach, or at a backyard get together with my friends.
It also means that I don’t want to spend a lot of time in the kitchen, and I certainly don’t want to cook complicated meals, the easier the better. That’s why I love these delicious and super easy Mediterranean Salad Wraps.
Wraps are one of the easiest and most satisfying foods to grab when you’re in a hurry, and starving. They’re portable and filling, the perfect food for packing for your kids’ summer camp lunch or for work.
These vegetable wraps with a creamy Greek-style dressing are also about as healthy a wrap as you’re going to find. They're filled with chopped carrots, cucumbers, olives, tomatoes, celery, and artichoke hearts, all smothered in a wonderful tahini dressing that’s so savory and flavorful. Instead of wrapping the salad in a carb loaded flour tortilla, this is wrapped up in a giant collard green leaf. Like I said, it’s so healthy!
Did you know that you can eat collard greens raw? You can, and you should. Cooked collard greens are slightly bitter, but they’re so mild and almost tasteless raw. The leaves are huge and sturdy, and that makes them perfect for wraps. They’re also so nutritious, read about them here.
As much as I try to eat healthy every day, I’m a foodie, and I need good food in my life. A plate of assorted vegetables doesn’t cut it for me. Food should be full of flavors and textures to be enjoyable, and that’s exactly what this wrap delivers. The veggies are crisp and fresh, the olives are chewy and salty, and the tahini dressing is creamy and savory. This wrap has it all.
HOW TO MAKE A VEGETABLE WRAP WITH TAHINI DRESSING
As I said before, this is one of the easiest summer foods to make, and so portable, which means you can take it with you for a quick and healthy meal on the go.
Chop the vegetables
Make the dressing. This is one of my all time favorite dressings, and my husband (who’s not a fan of tahini) loves it too. It’s a combination of tahini, lemon, garlic, cilantro, Greek oregano, and cumin, and it’s a flavor BOMB!
Combine the veggies and the dressing.
Wrap a cup of the salad up in a collard green leaf.
Eat as much as you want.
As we approach July 4th and summer kicks into high gear, make these summer vegetable wraps a staple in your meal plan, and make sure that you come back and let me know what you think.
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MEDITERRANEAN SALAD WRAPS
Ingredients
- 15 oz chickpeas, drained and rinsed
- 12 oz quartered & marinated artichoke hearts, drained and chopped
- 1 cup pitted Kalamata olives, chopped
- 1 large tomato cubed
- 1 medium cucumber cubed
- 1 large celery stalk chopped
- 2 medium carrots chopped
- 1 red onion chopped
- 8 to 10 large collard green leaves stem removed
FOR THE DRESSING
- 1/2 cup tahini
- ¼ cup water
- ¼ cup emon juice
- 1 garlic clove minced
- 1 tbsp minced cilantro
- 1 tsp minced Greek oregano
- ¼ tsp ground cumin
- Sea salt and black pepper to taste
Instructions
- In a large bowl, combine the chickpeas, artichokes, olives, tomato, cucumber, celery, carrots, onion, and dressing until well combined.
- Cut the stem off and pound the tough part of the center vain of the collard green leaf until it bends easily. It may split a little, don’t worry about it. Steam the collard greens in a pot of boiling water with a steamer basket for 3 minutes to soften. Fill the center of the leaf with the salad and roll it up. Cut into three pieces. Repeat with the rest of the wraps.
FOR THE DRESSING
- Whisk the tahini, water, lemon juice, garlic, cilantro, oregano, cumin, and salt and pepper together until well combined.
- Enjoy!
Notes
Nutrition
Krista says
A couple of helpful things: if you cut off the stem at the base of the collard leaf, then with a paring knife shave down the thick part until it is even with the leaf, it is much easier to work with. And emerging the leaf for a few seconds into boiling water makes it more pliable and easier to roll without splitting.
This also makes it safe to eat for those with low thyroid issues, as raw collards (and other raw cruciferous veggies) are not good for them.
Linda Meyer says
Thanks for the suggestions, Krista. 🙂
Anjali Lalani says
I love wraps and it's great to have another variation to it! This mediterranean one sounds awesome!
Linda Meyer says
Thanks, Anjali! 🙂
Jenn says
Anything smothered in tahini dressing needs to be on my plate! I LOVE collard wraps - though I usually do steam mine or dunk into it hot water for just a few seconds. Maybe next time I won't even bother with that step. Love your fresh filling in these!
Linda Meyer says
I didn't bother with that and they were fabulous. My husband was worried that he might get some gastric issues eating them raw, but he was fine. Pounding the tough part of the stem made them super pliable.
veggiesdontbite says
Salad in a wrap combines my two favorite things! Plus it's way easier to eat salad all wrapped up. YUM.
Linda Meyer says
Exactly! I ate several of these for lunch after shooting them. My food belly was quite a sight, lol!
Amy Katz from Veggies Save The Day says
These wraps look right up my alley! I love salad wraps, especially with Mediterranean flavors.
Linda Meyer says
It's hard to beat a good Mediterranean dressing. 🙂
Sarah Newman, Vegan Chickpea says
I love how fresh this recipe is - I can already taste the crispy, cool veggies! Plus anything with tahini is a winner in my book. 😀
Linda Meyer says
It's so fresh! Thanks, Sarah. 🙂
Christine @ Run Plant Based says
I am obsessed with fresh wraps for summer and can't wait to try these, thanks!
Linda Meyer says
I'm so happy you like them. Thanks, Christine!
Lee says
Hi Krista,
I'm looking at the calories and it is listed as 1697, is this correct, and if so how is this so high in caloaries?
Linda Meyer says
Hi Lee! That number is not correct. We're in the process of switching our recipe cards because this one is so inaccurate. Each wrap is approximately 120 calories.
Lori says
I liked the recipe I found on your site. However I found the 8 ads on the page (advertising KFC turkey nonetheless) too distracting and not worth staying here. I'm sorry you have to have so many ads to keep this blog going.
Linda Meyer says
Hi Lori, We're sorry the ads were distracting to you. Ads allow us to pay the cost of our hosting, food costs, equipment, recipe card plugin, email subscriber list, and numerous other expenses that allow us to keep Veganosity going. Our recipes are free to our readers, and most of them don't mind the ads. There's a "Jump to Recipe" button at the top of our posts that allow you to skip the ads if you want to. In regards to the KFC ad, we do everything that we can to prevent ads that have meat or dairy in them, unfortunately, ads are catered to our readers, and occasionally an ad (no fault of the reader) will slip in that's not up to our standards. Best regards, Linda