Moroccan-Style Vegan Wraps

Moroccan-Style Vegan Wraps are a vibrant delight that captures the essence of Moroccan cuisine while keeping things vegan and gluten-free. As I prepared the Moroccan-Style Vegan Wraps, I couldn’t help but marvel at how these wraps combine wholesome ingredients like millet, chickpeas, and an array of fresh veggies into a nutrient-packed lunch option. The process of making these Moroccan-Style Vegan Wraps starts with roasting smoky eggplant, which adds a rich depth of flavor. The addition of zesty orange mustard sauce brings everything together, making each bite a flavorful journey.

Roasting and Preparing: The Key to Flavor

To begin with, roasting the eggplant is a crucial step in creating these Moroccan-Style Vegan Wraps. I preheat my oven and toss the eggplant cubes with a bit of smoked paprika and dried oregano to enhance their flavor. As the eggplant roasts to perfection, the aroma fills the kitchen, setting the stage for the wraps. While the eggplant is roasting, I prepare the millet, which serves as a hearty base for the wraps. This combination of textures and flavors is key to making these Moroccan-Style Vegan Wraps stand out.

Assembling the Wraps: A Colorful Creation

Once everything is ready, assembling the Moroccan-Style Vegan Wraps is both simple and enjoyable. I lay out each collard green leaf and layer in the cooked millet, roasted eggplant, red cabbage, carrots, and radishes. The pièce de résistance is the homemade orange mustard sauce, which adds a zesty and tangy twist to the wraps. The vibrant colors of the vegetables and the creamy sauce make these Moroccan-Style Vegan Wraps not only delicious but also visually appealing.

Finally, as I slice the Moroccan-Style Vegan Wraps in half, I feel a sense of accomplishment. These wraps are perfect for meal prepping or a quick, nutritious lunch on the go. The balance of flavors and the satisfying crunch of the fresh veggies make these wraps a favorite in my kitchen. Whether you’re a vegan, a health enthusiast, or just someone who loves a good wrap, these Moroccan-Style Vegan Wraps are sure to impress and satisfy.

Chef’s Notes- Moroccan-Style Vegan Wraps

• Ingredient Substitutions: Feel free to experiment with different vegetables based on what you have on hand. For example, you can substitute zucchini with eggplant or green cabbage with red cabbage for a variation in flavor and texture.
• Texture Tips: To enhance the texture, you can add roasted nuts or seeds like pine nuts or sunflower seeds to the filling for extra crunch and a nutty flavor.
• Sauce Variations: If you prefer a tangier sauce, increase the amount of orange juice or add a splash of apple cider vinegar. For a creamier texture, you can use cashew cream or a plant-based mayo instead of coconut yogurt.
• Blanching Tips: Blanching collard leaves is optional but recommended if you want a softer, more pliable wrap. If you’re short on time, you can skip this step and use the leaves as they are.
• Meal Prep: These wraps are great for meal prep. Prepare the filling and sauce ahead of time and store them separately in the refrigerator. Assemble the wraps just before serving to keep the collard leaves crisp.

Moroccan-Style Vegan Wraps

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Dive into these vibrant Moroccan-Style Vegan Wraps! Packed with millet, chickpeas, and a medley of fresh veggies, these wraps are a nutritious, gluten-free, and weight-loss-friendly lunch option. The smoky roasted eggplant and zesty orange mustard sauce elevate the flavors, making each bite a delightful experience. Perfect for meal prepping or a quick to-go lunch!

Course: Main Course, SnackCuisine: MoroccanDifficulty: Easy

Print

Servings

4

wraps

Prep time

10

minutes

Cooking time

30

minutes

Calories

250

kcal

Total time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Wraps

• 4 large collard green leaves washed and dried

• 3/4 cup dry quinoa (alternative to millet)

• 1 medium zucchini cubed (alternative to eggplant)

• 1 cup thinly sliced green cabbage (alternative to red cabbage)

• 1 large carrot julienned

• 2 radishes thinly sliced

• 1/2 cup cooked black beans (alternative to chickpeas)

• Salt and pepper to taste

• 1/2 tsp smoked paprika

• 1/2 tsp dried oregano (alternative to thyme)

• For the Orange Mustard Sauce

• 2 tbsp Dijon mustard

• 6 tbsp coconut yogurt (alternative to soy yogurt)

• 2 tbsp fresh orange juice

• 2 tbsp finely chopped fresh parsley (alternative to chives)

• 1 tsp orange zest (optional)

• Alternative Ingredients:

• Quinoa replaces millet.

• Zucchini replaces eggplant.

• Green cabbage replaces red cabbage.

• Black beans replace chickpeas.

• Dried oregano replaces thyme.

• Coconut yogurt replaces soy yogurt.

• Fresh parsley replaces chives.

Directions

• Roasting Zucchini – Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the zucchini cubes with smoked paprika, dried oregano, salt, and pepper. Spread them out in a single layer on the baking sheet and roast for about 25-30 minutes until tender and slightly crispy around the edges.
• Cooking Quinoa – While the zucchini is roasting, cook the quinoa according to the package instructions. Once cooked, set it aside to cool slightly.
• Preparing Sauce – In a small bowl or jar, whisk together the Dijon mustard, coconut yogurt, fresh orange juice, finely chopped parsley, and a pinch of salt and pepper. Adjust seasoning to taste.
• Blanching Collard Leaves (Optional) – If you prefer softer wraps, blanch the collard leaves by dipping them in boiling water for 20-30 seconds and then transferring them to a bowl of ice water for 15 seconds. Pat dry with paper towels.
• Assembling Wraps – Lay out each collard leaf flat. Add a spoonful of cooked quinoa in the center of each leaf. Top with roasted zucchini cubes, green cabbage slices, julienned carrots, radish slices, and black beans. Drizzle with the orange mustard sauce.
• Folding Wraps – Fold the sides of the collard leaf over the filling and then roll it up tightly like a burrito. Secure with a toothpick if needed. Slice in half and serve immediately.

Equipment

• chef’s knife
• cutting board
• baking sheet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 250kcal
• Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 300mg
• Potassium: 500mg
• Carbohydrates: 40g
• Fiber: 8g
• Sugar: 6g
• Protein: 8g
• Vitamin A: 120IU
• Vitamin C: 80mg
• Calcium: 10mg
• Iron: 15mg

FAQ- Moroccan-Style Vegan Wraps

Can I use a different type of green instead of collard leaves?

Yes, you can use Swiss chard or large lettuce leaves as alternatives. Just ensure the leaves are sturdy enough to hold the filling without tearing.

Can I make these wraps ahead of time?

Absolutely! You can prepare the wraps a day or two in advance. Just keep the wraps and sauce separate until ready to serve to prevent the leaves from getting soggy.

What if I don’t have coconut yogurt?

If you don’t have coconut yogurt, you can use any non-dairy yogurt or even a small amount of vegan mayo as a substitute for the sauce.

How do I store leftovers?

Store any leftover wraps in an airtight container in the refrigerator for up to two days. The sauce should be kept separate and added just before serving.

Can I freeze these wraps?

While the wraps can be frozen, the collard leaves may become a bit mushy upon thawing. For best results, freeze the filling separately and assemble the wraps fresh when ready to eat.