Vegetarian wraps with bowls of filling alongside

Vegetarian wraps

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(15 ratings)

Prep: 40 mins Cook: 45 mins


Serves 4

Try these flavour-packed veggie wraps filled with pickled onions, roasted veg, coconut tzatziki and spicy green sauce. They will feed four people for under £10 – perfect for a hungry crowd

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal732
  • fat20g
  • saturates11g
  • carbs103g
  • sugars24g
  • fibre16g
  • protein27g
  • salt1.4g


  • 2 red onion
  • 3 tbsp cider vinegar
  • 2 courgettes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 large red pepper
  • ½ cauliflower



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 400g can chickpeas
  • 3 tsp coriander seeds
  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 350g self raising flour
  • 500g natural yogurt
  • small bunch coriander
  • 100g pot coconut chunks



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • small bunch mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 limes



    The same shape, but smaller than…

  • ½ cucumber
  • 2 garlic cloves
  • 1 shallot



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 green chilli
  • salt, pepper, sugar and olive oil


  1. To make the sweet pickled onions, slice one red onion into thin half moons. Put 2 tbsp cider vinegar in a small pan with 1 tbsp sugar and 1 tsp salt. Heat until almost boiling, then pour over the onions and leave for 2 hrs, by which time they will be sweet and crunchy.

  2. To make the roasted veg, heat oven to 180C/160C fan/gas 4. Chop the courgettes, remaining red onion, the red pepper and cauliflower into bite-sized pieces. Tip into a baking tray with the chickpeas, plus 1 tbsp of the starchy water from the can. Pour over a good glug of olive oil, add 2 tsp of the coriander seeds, the garam masala, a sprinkle of salt and pepper, and mix everything together with your hands. Cook in the oven for 45 mins, but give them a good shake after 30.

  3. For the flatbreads, mix the flour with 350g of the yogurt, the remaining 1 tsp coriander seeds, and all the coriander stalks, finely chopped. It will come together quickly into a dough. Take a golf ball-sized chunk and roll it out on a floured board until it’s the thickness of a 20p coin, then dry-fry in a hot frying pan for about a minute on each side. When done, brush each flatbread on one side with some olive oil.

  4. To make the tzatziki, blitz 1/4 of the pot of coconut chunks in a blender until it resembles breadcrumbs, then set aside. Pour the remaining 150g yogurt into a bowl. Finely chop half the mint leaves and add to the bowl along with the juice of 1 lime. Grate in the cucumber and a garlic clove, then add the coconut. Season and mix.

  5. To make the spicy green sauce, put the rest of the coconut chunks in a blender with the rest of the coriander and mint leaves, a peeled clove of garlic, the peeled shallot, chilli, the juice of a lime, 1 tbsp cider vinegar, and 1 tsp brown sugar. Blitz until smooth.


  6. Take a flatbread, load it with a handful of vegetables, then a big spoonful of tzatziki and spicy green sauce, then a sprinkling of sweet pickled onions. Wrap it up, and tuck in.

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Comments, questions and tips

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Carolyn Gomersall's picture
Carolyn Gomersall
4th Dec, 2019
I found the dough was way too wet with 350g yogurt. It was more like a batter and I had to add loads more flour for it to be anywhere near possible to roll it out. I'm a bread maker so used to dough but I can't understand how anyone can work with this the way it is. Have I done something wrong?
Alexandra Young's picture
Alexandra Young
8th May, 2018
This was really delicious. I'm grateful for discovering this green sauce. I was a little worried about using vinegar at first but it pulled everything together. The flatbreads are also incredible and so easy. I kneaded the dough for a few minutes and they turned out better than the naan bread I usually make (which take far longer). Everything else in the recipe is good but can easily be changed for other indian style sides.
Bells the cat's picture
Bells the cat
16th Apr, 2020
Can I use coconut milk for the sauces?
Esther_Deputyfoodeditor's picture
17th Apr, 2020
Hello, Esther from the food team here! We wouldn't recommend replacing the coconut chunks with coconut milk as the sauce would be very runny. Thanks for your question!
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