Mediterranean Plant Power Wrap

The Mediterranean Plant Power Wrap is a flavorful, plant-forward sandwich that layers smoky, creamy baba ghanoush with roasted mushrooms, protein-rich chickpeas, and a crunchy rainbow slaw—all wrapped in a soft whole wheat tortilla. Packed with fiber from whole grains and vegetables, heart-healthy fats from tahini and olives, and plant-based protein, this wrap supports digestive health, steady energy, and overall wellness. It’s a satisfying, nutrient-dense option that delivers bold Mediterranean-inspired flavors with every bite.

Prep Time:  25 to 35 minutes

Cook time: 40 to 50 minutes

Yield: 4 servings; 1 wrap per serving

Nutrition Facts: Calories: 310, Carbs: 51g, Protein: 9g, Fat: 9g, Sat. Fat: 3g, Cholesterol: 0mg, Sodium: 530mg, Fiber: 8g

Mediterranean Plant Power Wrap

Ingredients

4 (10-inch) whole wheat tortillas

2 cups R ainbow Slaw

1 cup drained & rinsed low-sodium chickpeas (garbanzo beans)

3/4 cup E verything Baba Ghanoush

1 cup R oasted Cremini Mushrooms

Prepare:

Heat a skillet over medium heat. Gently warm tortillas in the microwave or on the skillet to soften.

Toss the rainbow slaw with the chickpeas until well-mixed.

For each wrap, place the following in order:

• 3 tablespoons everything baba ghanoush
• 3/4 cup rainbow slaw and chickpea mixture
• 1/4 cup roasted cremini mushrooms.

Roll the wrap tightly and place the seam on the skillet for 30 seconds to seal the wrap.

Slice the wrap and enjoy immediately!

Roasted Cremini Mushrooms

Ingredients:

8 ounces cremini mushrooms, cut in half

Prepare:

1. Preheat the oven to 450 degrees Fahrenheit. Place the mushrooms in a single layer on a baking sheet; do not overcrowd. Spray the mushrooms with vegetable oil spray (not listed).
2. Roast the mushrooms for 15 to 20 minutes or until lightly browned. Flip once halfway through cooking.
3. Cool quickly and keep refrigerated until ready to use.

Everything Baba Ghanoush (makes about 1 ½ cups)

Ingredients:

1 medium eggplant (about 20 ounces) 1 teaspoon finely chopped garlic

1 tablespoon tahini

1 ^1/2 tablespoons nonfat plain yogurt 1 tablespoon lemon juice

1/2 teaspoon finely chopped parsley 1/8 teaspoon Kosher salt

1/8 teaspoon cayenne

1 tablespoon everything bagel seasoning

Prepare:

1. Preheat the oven to 400 degrees Fahrenheit. Wash the eggplant, but do not trim the stalk. Prick the eggplant a few times with a fork or knife tip. Roast the eggplant for about 20 to 25 minutes, turning occasionally, until skin has charred and blistered.
2. Remove the eggplant from the oven and carefully cut it in half while still hot. Scoop out the flesh, discarding the skin (see Chef Tips below).
3. Combine eggplant, garlic, tahini, and yogurt in a food processor or blender and process until smooth.
4. Add the lemon juice, parsley, salt, cayenne pepper, and everything bagel seasoning. Mix until well blended.
5. Cool the mixture quickly, cover it, and refrigerate it until ready.

Kalamata Dressing (makes ¾ cup)

Ingredients:

1 cup finely chopped kalamata olives

1 teaspoon finely chopped garlic

2 teaspoons lemon juice

1 teaspoon dried oregano

2 tablespoons canola oil

1/4 teaspoon ground black pepper

Prepare:

1. Place all ingredients into a food processor and puree for 1 minute or until smooth. Transfer to a bowl, cover, and keep in the refrigerator until ready to use. You can keep the leftover dressing in the refrigerator for up to 5 days.

Rainbow Slaw

Ingredients:

3  teaspoons Kalamata dressing

1/2 cup matchstick carrots

1/2 cup shaved brussels sprouts

1/2 cup shredded red cabbage

2 tablespoons thinly sliced green onions

1/2 cup matchstick-cut radishes

2 teaspoons ground black pepper

Prepare:

1. In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use. The slaw can be kept in the refrigerator for up to 3 days.

Chef Tips:

• Roasted eggplant skin can be chopped and added to pasta dishes or used as a pizza topping. It can also be seasoned and roasted a second time to make a crunchy snack or topping.
• Yogurt adds creaminess to the baba ghanoush; if you want to make this wrap completely plant-based, substitute your preferred plant-based yogurt or omit it.
• Try using leftover Kalamata dressing as a marinade or on your favorite salad.
• All components can be made ahead of time in larger batches for quick assembly or use in other meals.

Source: https://www.mindful.sodexo.com 02/27/2026