Anyone else love greek style food?! Same. These shawarma wraps are made greek style with a twist. The veggies are smothered in a healthy, plant based dill cream and are perfectly combined with cumin chickpeas.
I used homemade cassava flour wraps, but feel free to use your favorite store bought pitas too. The recipe I used for the pitas are linked here. They are gluten free and grain free and dairy free too! I also used a gluten free store bought hummus which you can get at any local grocery store.
For this recipe you will need:
1/2 can chickpeas, drained, rinsed and dried
3 tortilla wraps
1/4 tsp cumin + a pinch garlic powder mixed with Himalayan salt to taste
1/4 cup hemp seeds
1/4 cup filtered water
Himalayan salt to taste
1/2 lemon juiced
a few sprigs of dill de-stemmed
1/2 cup grape tomatoes halved
1/4 cup cucumber chopped
1/4 cup radishes sliced
Prep the tortillas by spreading a tablespoon of hummus on each wrap. Then lightly oil a pan over medium heat on the stovetop. Add in the chickpeas then add the cumin, salt and garlic powder mixture. Mix in the pan and sauté for about 10 minutes, mixing often. Meanwhile, in a blender or food processor, add in the filtered water, help seeds, lemon juice, salt, and dill. Blend until smooth. Then place all veggies (leaving out the onions) in a mixing bowl. Pour the cream over the veggies and mix until veggies are coated (you may leave the cream on the side for dipping). Begin to assemble the wraps. Add veggies, then chickpeas, then top with pickled onions or other garnish of choice. Enjoy!
I hope you enjoy this recipe. Let me know your feedback in the comments below!