Plant-Powered Wrap with Roasted Vegetables and Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A colorful, plant-based wrap loaded with roasted seasonal vegetables, fresh greens, and a tangy tahini sauce, perfect for a portable lunch. This mediterranean-inspired sandwiches & wraps (vegan) ready in about 35 minutes blends large whole wheat tortillas, large, julienned carrot, small, sliced into thin rings red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large whole wheat tortillas
• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 large, sliced into strips red bell pepper
• 1 large, julienned carrot
• 1 small, sliced into thin rings red onion
• 2 cups baby spinach
• 1/2 cup canned chickpeas, drained and rinsed
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2 tbsp water
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. Step 1: Preheat the oven to 425°F. On a baking sheet, toss 1 medium sliced zucchini, 1 large sliced red bell pepper, 1 large julienned carrot, and 1 small thinly sliced red onion with 2 tbsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast for 20 minutes until vegetables are tender and lightly caramelized.
2. Step 2: While vegetables roast, prepare the tahini dressing by whisking together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp water, and 1/4 tsp garlic powder in a small bowl until smooth and creamy.
3. Step 3: Warm 4 large whole wheat tortillas briefly in a dry skillet or microwave to make them pliable.
4. Step 4: Lay each tortilla flat and evenly distribute 2 cups baby spinach, the roasted vegetables, and 1/2 cup drained chickpeas across the center.
5. Step 5: Drizzle 1-2 tbsp of the tahini dressing over the fillings in each wrap.
6. Step 6: Fold in the sides and roll tightly to form wraps. Slice in half diagonally and serve chilled or at room temperature.