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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash and pat dry the lettuce, spinach, and broccoli.
Steam the broccoli for 4 minutes until tender.
Chop the lettuce, spinach, sundried tomatoes, broccoli, and chickpeas on a cutting board.
Mix the vegan yogurt, tahini, lemon juice, and zest in a bowl. Add a splash of water if the sauce is too thick. Season with salt and pepper.
Pour the sauce over the chopped salad mix and chop again until finely mixed.
Warm the wrap until soft and pliable.
Place the salad mix on the wrap and fold it like a burrito.
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You can substitute romaine lettuce with any other crispy lettuce of your choice.
Adjust the thickness of the sauce by adding more or less water.
Can I use fresh broccoli instead of steamed?
Yes, you can use fresh broccoli, but steaming it for 4 minutes is preferred for a tender texture.
What can I use instead of vegan yogurt?
You can use regular yogurt if you are not following a vegan diet.
How do I prevent the wrap from getting soggy?
Ensure the salad ingredients are well-drained and the sauce is not too watery.
Can I make this wrap ahead of time?
It's best enjoyed fresh, but you can prepare the salad mix and sauce in advance and assemble the wrap just before serving.
What other fillings can I add?
Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
