Go Back
+ servings
A veggie wrap with a tahini Mediterranean dressing.The perfect summer meal!


A healthy, fresh, and hearty vegetable wrap with a creamy and savory tahini dressing.
Course Entree, Main Course, Salad
Cuisine Mediterranean, Vegan
Keyword Mediterranean wrap, raw vegetable wrap, vegetable wrap
Prep Time 20 minutes
Total Time 20 minutes
Servings 3 Servings
Calories 609 kcal
Author Linda Meyer


  • 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


  • 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


  1. In a large bowl, combine the chickpeas, artichokes, olives, tomato, cucumber, celery, carrots, onion, and dressing until well combined.
  2. 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.


  1. Whisk the tahini, water, lemon juice, garlic, cilantro, oregano, cumin, and salt and pepper together until well combined.
  2. Enjoy!

Recipe Notes

The Nutrition Facts are an estimate only.

Nutrition Facts
Amount Per Serving
Calories 609 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 5g31%
Sodium 1574mg68%
Potassium 844mg24%
Carbohydrates 48g16%
Fiber 14g58%
Sugar 7g8%
Protein 17g34%
Vitamin A 8565IU171%
Vitamin C 47.6mg58%
Calcium 197mg20%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.