Assorted roasted vegetables with hummus, lettuce, and tomato are wrapped in a thin bread to create this irresistible Lavash Wrap Sandwich.
Roasted veggies aren’t just for side dishes at dinner. They’re perfect stuffed in sandwiches and topped with lettuce and tomato. It’s a filling lunch or a laid-back dinner recipe that’s easy to pull together.
Creamy hummus adds moisture and texture without the need for dairy. While the lavash wrap is filled with whole grains and fiber.
The best thing about this roasted veggie sandwich is that you can use any veggies you have that need to be cooked! Hence it’s a great recipe to whip up using any extra ingredients from your vegan prep meals from the week!
For this sandwich, I opted for zucchini, red pepper, and eggplant. I added fresh spring mix, and sliced tomato to round it out.
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Why You’ll Love this Lavash Wrap with Roasted Vegetables…
- Stuffed with veggies
- Creamy hummus gives added texture
- Thin lavash bread is high in fiber and lower in calories
- Hearty and filling meal
- Perfect for lunch or a laid back dinner
- Vegan and Plant-Based
- Dairy-Free
Ingredients You’ll Need
Vegetables: You can use any veggies you like. I used eggplant, red pepper, and zucchini. Choose your favorite veggies, or what is in season. I like the texture of the eggplant which is soft when roasted along with the crunchiness of the zucchini.
Spices: The vegetables are seasoned with cumin, coriander, garlic powder, salt, and black pepper.
Extra Additions: Stuff your wrap with lettuce or spring mix, along with sliced tomato, and hummus.
Lavash Flatbread: If you have trouble finding lavash in your grocery store, you can make this wrap sandwich with whole wheat tortillas.
How to Make Lavash Wraps with Roasted Veggies – Step by Step
Step 1: Preheat oven to 425 F. Cut the bottom and top off the eggplant. Cut in half, and then cut into thin strips. Trim the top and bottom of the zucchini. Cut in half lengthwise, and then cut into quarters. Thinly slice red pepper. Place the vegetables in a single layer on two sheet pans lined with aluminum foil.
Step 2: Drizzle 1 teaspoon of olive oil over top each sheet pan covered with vegetables. Sprinkle with cumin, coriander, garlic powder, salt and pepper over top the vegetables. Roast in the oven for 20 minutes at 425 F.
Step 3: While veggies are roasting, spread hummus over top the lavash bread. Cover with lettuce. (I used spring mix, but you can use spinach or any lettuce of your choosing). Thinly slice tomato and place 2-3 slices on each sandwich.
Step 4: Remove roasted vegetables from oven. They should be golden brown.
Place about 3 strips of eggplant, zucchini, and red pepper on each sandwich. Stuff with more or less vegetables depending on how much you like.
Note: Don’t stuff too many veggies in the sandwich as it will be challenging to roll up the sandwich.
Step 5: Place bread on aluminum foil. Fold top and bottom of bread over the veggies, then tightly roll using the aluminum foil to hold everything together. Cut in half, and serve!
Expert Tips
- Be sure to link your baking sheets with parchment paper or aluminum foil to keep the vegetables from sticking to the pan.
- Use large whole wheat lavash or tortillas.
- Roast vegetables until golden brown. Toss halfway through cooking time to ensure an even roast.
- Clean out the fridge and use whatever veggies you have on hand.
- Hummus and Baba Ganoush are my favorite spreads with this wrap sandwich. Or use tahini.
- Use aluminum foil and/or parchment paper to hold your sandwich together.
- Assemble your sandwiches when you’re ready to eat. They taste best when fresh.
Recipe FAQS
Lavash is a flatbread made with flour, water, and salt. You can use lavash as a thin pizza crust, for wrap sandwiches, or slice and enjoy like pita to dip in hummus. It’s lower in calories than tortillas and sandwich bread. It can be tricky to find authentic lavash bread in large chain grocery stores. I have the best luck finding lavash at specialty grocery stores like Trader Joe’s.
Lavash bread is flat. It does not have any leavening agent such as yeast, baking powder, or baking soda. Pita, on the other hand is a pocket type bread that is slightly leavened using dry active yeast.
Variations and Substitutions
No Lavash-If you can’t find lavash bread in your local grocery store you can use any thin whole wheat tortilla. I recommend getting the large wrap tortillas so that you can really stuff a bunch of veggies in your sandwich.
Different Veggies-Don’t like eggplant? No problem! Use any roasted veggies you like best. I’ve made this sandwich with roasted carrots, and even broccoli!
Change up the spread-A lavash sandwich is perfect with hummus, but if you’d like to try a different spread go for baba ganoush or even avocado spread.
Serving Suggestions
Cut in half and serve with sliced veggies like carrot sticks, cherry tomatoes, cucumber, or sliced peppers. Enjoy for lunch or dinner. Assemble sandwiches when you’re ready to serve to retain freshness. Serve with a side salad.
Storage Instructions
Store leftover roasted veggies in an airtight container in the refrigerator for up to 3 days. I had a lot of roasted veggies leftover. I enjoyed another sandwich the next day and warmed the vegetables in the microwave before assembling my sandwich.
More Healthy Sandwiches!
Recipe
Lavash Wrap with Roasted Veggies
Ingredients
Instructions
- Preheat oven to 425 F. Cut bottom and top off eggplant. cut in half, and then cut into thin strips. Trim top and bottom of zucchini. Cut in half lengthwise, and the cut into quarters. Thinly slice red pepper. Place the vegetables in a single layer on two sheet pans lined with aluminum foil.
- Drizzle 1 teaspoon of olive oil over top each sheet pan covered with vegetables. Sprinkle cumin, coriander, garlic powder, salt and pepper over top the vegetables. Roast in the oven for 20 minutes at 425 F.
- Spread hummus over top the lavash bread. Cover in lettuce. I used spring mix, but you can use spinach or any lettuce of your choosing. Thinly slice tomato and place two slices on each sandwich.
- When roasted vegetables are ready place about 3 strips of eggplant. zucchini, and red pepper on each sandwich. Stuff with more or less vegetables depending on how much you like.
- Place bread on aluminum foil. Fold top and bottom of bread over the veggies, then tightly roll using the aluminum foil to hold everything together. Cut in half, and serve!
Video
Notes
- Don’t stuff too many veggies in the sandwich as it will be challenging to roll the sandwich up.
- Use large whole wheat lavash or tortillas
- Roast vegetables until golden brown. Toss halfway through cooking time to ensure they cook evenly.
- Clean out the fridge and use whatever veggies you have on hand.
- Hummus and Baba Ganoush are my favorite spreads with this wrap sandwich.
- Use aluminum foil and/or parchment paper to hold your sandwich together.
- Assemble your sandwiches when you’re ready to eat. They taste best when fresh.
- Store wrapped in the refrigerator for up to 3 days.
Terri
Loving the idea of the cooked and the fresh veggies wrapped together. Wow, bursting with goodness and tons of flavor! My new ‘go to’ wrap!!!
Justine Howell
Great lunch idea, tomatoes roasted was a new add in for us but took it over the top
Patty at Spoonabilities
I can’t imagine missing meat with a wrap like this! Just look at all those delicious veggies! Yum!
Katie
This was the perfect lunch- all of the bold flavors, and roasted veggies are a favorite of mine!
Jenn
I love roasting veggies but must admit to never putting them in a wrap! This was amazing – so delicious, and so much easier to eat! Thanks for the recipe and the idea!
Tania | Fit Foodie Nutter
This is a wrap of my dreams! So much goodness in there and I love it how you serve them in lavash wraps. So delicious!