Can these wraps be frozen?

Yes! After toasting them on both sides, allow the wraps to fully cool then individually wrap and place in a freezer safe bag or container and store in the freezer for up to 2 months. When ready to eat, allow to thaw then heat through in a toaster oven or air fryer at 350F or 5 minutes. You can also microwave them for 2 minutes until properly heated through or place in a pan to heat through on low heat. For either reheating method, do note that cooking times may vary depending on device used. My time estimates are based on my own kitchen appliances.

How long do these wraps last?

After prepping, I like to wrap each individually and place in a resealable bag to place in the fridge for up to 5 days. You can use plastic wrap or vegan wax paper to wrap. Wrapping them will help prevent them from drying up. Enjoy cold or reheat in a pan or toaster oven until warmed through.

Za’atar is a spice blend consisting of herbs, toasted sesame seeds, sumac, and a variety of spices. This mixture is traditionally used within Levantine cuisine and popular within Algeria, Armenia, Egypt, Iraq, Israel, Kuwait, Jordan, Lebanon, Libya, Morocco, Palestine, Saudi Arabia, Syria, Tunisia, and Turkey. Depending on the region, you may see variations in terms of the spices used within za’atar. For example, something that makes Palestinian za’atar special is the addition of caraway seeds in their blend, while other mixes from different countries may have more fennel seeds, coriander or cumin. Regardless, this spice blend is full of delicious savory flavors.

How to swap za’atar if you can’t find in stores?

Mix together 1 tsp each of sumac, dried oregano, dried thyme, toasted sesame seeds, cumin, coriander, and 1/4 tsp kosher salt. Then use as directed in the recipe.

How can I make this gluten-free?

Consider using the filling in corn tortillas. Fold them over and press to seal and cook on both sides similar to a quesadilla. You can always swap a flour tortilla for a gluten-free tortilla instead.

Caramelized Leek and Potato Veggie Wraps

Description

These caramelized leek and potato veggie wraps are stuffed with spring peas and greens for a fiber and antioxidant packed treat on the go. Satisfying, filling, and great to meal prep.

Ingredients

Scale

Wraps

1 medium russet potato, peeled and cubed into 1-inch pieces
2 tbsp extra virgin olive oil
2 leeks, cleaned, trimmed and thinly sliced
2 scallions, thinly sliced with white and green portions separated
6 large garlic cloves, minced
2 tbsp nutritional yeast
2 tsp za’atar
1 tsp ground coriander
1, 15 oz can cannellini beans, drained and rinsed
1 cup frozen peas, thawed
1/2 cup parsley leaves, minced
1/2 cup fresh dill, minced
2 cups spinach, chopped (optional)
Zest of 1 lemon
4–5 large burrito sized flour tortillas

Garlic Yogurt Sauce

1/2 cup unsweetened plant-based yogurt
1 tsp dijon mustard
1 garlic clove, grated
1 tbsp white wine vinegar
Juice and zest of half a lemon
2 tsp maple syrup or more to taste
3 tbsp fresh dill, minced

Cook Mode Prevent your screen from going dark

Instructions

Bring a pot of salted water to a boil or set up a steam basket. Add in your potatoes and cook them for 10 minutes or until tender and easily pierced with a fork.
Set a sauté pan over medium-low heat then add the oil to heat through. Add the leeks along with a pinch of salt then stir well to coat. Cook, stirring occasionally for about 8 minutes or until the leeks have softened and the ends start to caramelize.
Stir in the white portion of the scallions and garlic then continue to sauté for 2-3 minutes until fragrant. Add in the nutritional yeast, za’atar, and coriander and sauté together into the leek mixture for another 2 minutes.
Add in the beans and potatoes, giving a good stir to combine. Using the back of your spatula or a potato masher, lightly mash the mixture until it starts to hold together well. If the mixture feels dry, stir in a splash of water.
From here, fold in the peas, parsley, dill, remaining scallions, spinach, and lemon zest until everything is well combined. Taste and season the filling with extra salt as desired.
Cut a flour tortilla in half and spoon 3-4 tbsp of the mixture over top. With a spoon or your hands, press the mixture together and flatten it over the wrap leaving a 1 cm edge around the wrap without filling. Fold the exposed portion of the round edge up over the filling, then grab one pointed end of the wrap and fold over towards the fold you just made. Fold it once more towards the opposite pointed end to form a triangle. Tuck the naked ends of your wrap into the opening and repeat with the remaining tortillas and filling.
Take your folded triangles and place them in a heated skillet, seam side down, and toast for 2-3 minutes on both sides or until nicely golden and brown.
To make the sauce, add the yogurt, mustard, garlic, vinegar, lemon, maple, dill, and a generous pinch of salt to a blender cup and blend until smooth. Serve as a dip for the wraps and enjoy.

Notes

Wrap however you like. While I am sharing a method for how to fold these using half a large tortilla, you do not need to fold them this way. You can fold it over similar to a quesadilla, fold it into a burrito using a whole wrap, or fold it similar to the once viral TikTok wrap. Do whichever method is easiest for you.

Avoid overstuffing the tortilla. You want to make sure you are able to easily fold the wrap without the filling coming out or cracking your wrap. I recommend using about 1/4 cup of filling to spread out over your tortilla.

Heat your tortilla before wrapping. Heating the tortilla for a few seconds to warm them up, which will help make them more flexible and easy to fold and shape.

Simplify the recipe tips. Instead of boiling your potato, you can always microwave it until very soft and easy to mash. For less mincing, use a food processor to mince all your herbs and greens together before folding them in at the end.

Maintaining the green colored filling. If cooked as instructed without overcooking your greens and herbs, you should be able to maintain a pretty vibrant green filling. I would also avoid adding an acid like lemon juice or vinegar to the filling as the acid will cause the green to fade. It is one of the reasons I added the acid to the sauce instead.

To make this higher in protein, use a protein-rich yogurt for the dip. I like to use higher protein yogurts like Kite Hill’s Greek Style Yogurt or Silk’s Soy Yogurt.