A hearty plant-based hybrid between a gyro and wrap, this flatbread is stuffed full of roasted chickpeas, a light and tangy roasted eggplant spread, and vibrant vegetables.
If your flatbread is stiff, heat it briefly in the microwave or in a hot skillet for 10-20 seconds to soften.
I find it’s easier to make this while holding like a taco in your hand. (You can make it flat on the counter, but this makes it way too easy to overfill.) Spread about ¼ cup eggplant spread onto your flatbread, followed by a sprinkling of greens.
Spoon some chickpeas on top, followed by tomatoes, cucumber, and onion. Be careful to not overfill, which makes it very difficult to eat.
Serve immediately, or wrap in a sheet of butcher/parchment paper or plastic wrap and store in the refrigerator for 1-3 days.
Notes
- Feel free to swap out any of the vegetables or toppings with your favorites. A coleslaw blend, broccoli, jicama, or chopped olives, would be excellent in this.