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–+ servings
hand holding naan wrap filled with roasted vegetables.
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5 from 1 vote

Mediterranean Veggie Naan Wraps

Mediterranean veggie wraps are loaded with flavor from a multitude of spices! With only five main ingredients, these wraps provide a quick, healthy, vegetarian dinner option!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 753kcal
Author: Jessica Mode

Ingredients

  • ½ teaspoon dill
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoons turmeric
  • 1 teaspoon salt divided
  • 3 ½ tablespoons olive oil divided
  • 1 head cauliflower trimmed and cut into bite-sized florets
  • 1 (15 ounce) can garbanzo beans drained and rinsed
  • ¼ teaspoon pepper
  • nonstick cooking spray
  • 4 pieces naan
  • 10 ounces roasted garlic hummus
  • 6 ounces feta cheese freshly crumbled

Instructions

  • Heat the oven to 400°F.
  • In a small bowl, mix together dill, dried oregano, dried thyme, garlic powder, onion powder, turmeric, and ½ teaspoon of salt.
  • In a medium bowl, toss together cauliflower florets and 2 tablespoons of olive oil. Coat with the spice mixture until evenly covered.
  • Using a clean dish towel, pat the drained and rinsed garbanzo beans dry. Remove any skins that come off while drying, but otherwise don't worry about them.
  • In a second medium bowl, toss together garbanzo beans and 1 ½ tablespoons of olive oil. Coat with ½ teaspoon of salt and ¼ teaspoon of pepper until evenly covered.
  • Spray two metal baking sheets with nonstick cooking spray. Layer the cauliflower on one baking sheet, and the garbanzo beans on the other. Roast for 27-30 minutes, stirring halfway through.
  • About 5 minutes before the veggies are done, warm the naan in a toaster.
  • To serve, spread a thin layer of hummus on the naan. Top with roasted veggies and a sprinkle of feta cheese.

Notes

Storage: The leftover veggies can be stored in an air tight container in the refrigerator for up to 4 days. 
Reheat: Reheat the veggies at 425°F for approximately 15 minutes.

Nutrition

Calories: 753kcal | Carbohydrates: 79g | Protein: 24g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 48mg | Sodium: 2216mg | Potassium: 638mg | Fiber: 9g | Sugar: 9g | Vitamin A: 211IU | Vitamin C: 69mg | Calcium: 356mg | Iron: 3mg