Vegan wraps with oven vegetables and peanut tahini dip

Vegan wraps are super easy to bake in a pan. Of course, it's faster to put ready-made tortilla wraps in your shopping cart, but most of the time they're full of artificial additives and preservatives. It's worth it to invest a little time and quickly knead a few ingredients together into a dough where you know exactly what's in it. And these pan wraps always succeed.

You can get especially creative with the fillings. The same applies here as with the wraps, there are, for example, delicious vegan meat substitutes that also occasionally end up in our dough patty alongside fresh vegetables and a tasty sauce. We would like to present you our favorite filling in this recipe: marinated and baked oven vegetables with garlic. Together with the wraps, the peanut tahini sauce and the fresh side dishes, the individual components transform into a real explosion of flavor. Makes you not want to stop eating!

Let's start with the wrap batter. Here the steps are super simple. The ingredients are quickly mixed in a bowl. Feel free to start with a dough hook. When everything is well mixed, you can form the mixture into a smooth ball of dough after a short kneading. It is best to start with a little less liquid than indicated. After mixing, when kneading with your hands, add rather a little water or oil so that the ball of dough does not become too wet and stick. Cover it with a kitchen towel and let it rest for half an hour. Here, the flour swells and binds the liquid ingredients so that the wrap is nice and elastic after baking and can be rolled up easily.

While the dough is resting, it is best to start making the filling, as described in the preparation below. When spreading the marinade in the baking dish, make sure that all the vegetable pieces get some. Then you can "head" the garlic bulb and place it on top of the vegetables in the baking dish and pour a little olive oil over it. The whole thing now goes into the preheated oven. You might be thinking that whole bulbs of garlic are pretty hefty, but you can take our word for it. The cloves get super soft when baked, lose their spiciness and just taste mega good in the wrap.

While the oven vegetables are baking away, you can then gradually roll out the wraps on a floured work surface to the size of a pan and bake. You do not need to add oil to the pan for this.

What's wonderful is that homemade and vegan skillet wraps are also ideal for recycling leftovers. For example, we like to raid our vegetable drawer in the refrigerator before the next shopping trip and prepare a wrap buffet with a wide variety of components. Because the most fun is the self topping and rolling up with his favorite. We celebrate this part especially.

So that the rolling in and eating also works accident-free, starts quietly with a little less filling at the beginning. It's not so easy to stick to it, in our house the wraps are regularly overflowing. Then you have to have a snack before rolling in. Before you take your first bite, make sure you've thought of everything. Bon appétit!




Amount for servings

Wrap dough
  • 550 g spelt flour type 630
  • 200 g water
  • 50 g soy yogurt alternative without sugar
  • 50 g corn starch
  • 30 g olive oil
  • 1 pinch salt
Baked filling
  • 1 eggplant
  • 1 sweet potato
  • 1 zucchini
  • 3 carrots
  • 1 large onion
  • 2 garlic bulbs
  • 1 stalk fresh rosemary
  • 1 tsp salt (sprinkled)
  • 1 teaspoon pepper (dashed)
  • 6 tablespoons olive oil
  • 3 tsp paprika powder
  • 350 g yogurt alternative
  • 50 g peanut butter
  • 50 g tahini
  • 3 tablespoons soy sauce
  • 1 tsp miso paste
  • 3 tablespoons lemon juice
  • 2 tablespoons agave syrup
  • 1 tsp mustard
  • 0.5 tsp pepper
Fresh filling
  • 200 g fresh arugula
  • 2 avocados
  • 2 tomatoes
  • 1 cucumber
  • 1 vegan feta alternative



    Wrap dough
  1. Mix the ingredients for the wrap dough in a bowl and then knead for 10 minutes until a smooth ball of dough is formed.
  2. Now let the dough rest covered for half an hour. Start with the filling
  3. After resting, divide the dough into 8 equal pieces.
  4. Using a rolling pin, roll out the first wrap on a well-floured work surface until it is wide enough to fit snugly in the pan. For each wrap, feel free to sprinkle a little flour on the work surface again so it doesn't stick after rolling out. After rolling out, feel free to use your hands again and "pull" the dough outward in a circular motion. This makes the dough nice and thin.
  5. Before placing the first wrap in the pan, heat it to the highest temperature without oil. After the first two wraps, turn down a notch.
  6. Now bake the first wrap in the pan. When the top of the wrap no longer looks moist, flip the wrap and finish baking. While one wrap is baking in the pan, the next one can be rolled out.
  7. Baked filling
  8. Preheat the oven to 180°C convection.
  9. First wash the vegetables and peel the sweet potato, onion and carrots.
  10. Mix the rosemary (optionally finely chop and) together with salt, bell pepper, paprika powder and olive oil in a suitable baking dish.
  11. Cut the eggplant, sweet potato, zucchini, carrots and onion into 2 cm thick cubes and spread them in the baking dish.
  12. Now spread the marinade in the baking dish and mix it with the vegetables.
  13. Cut the top stalk of the garlic bulbs smooth so that the cloves are cut. Now place the tubers in the baking dish with the opening facing up and pour another dash of olive oil over them.
  14. Now bake the whole thing in the preheated oven for 40 minutes.
  15. Sauce
  16. Place all ingredients for the sauce in a bowl and whisk until smooth.
  17. Fresh filling
  18. Wash the garnishes, cut them into small pieces and prepare them on plates.
  19. To serve, brush the wraps with the sauce, top with the fillings in the center, and roll the whole thing up into a wrap. The garlic cloves can be easily squeezed out of the shells after baking.

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