Easy Greek lunch sandwich wrap (vegan)
This easy greek lunch sandwich wrap is for those days where you want to eat something that tastes like a sinful treat but is actually healthy and loaded with nutrients and vitamins. This easy vegan lunch sandwich is made with my fluffy, delicious greek flatbread and topped with my easy quick tomato salsa and crispy golden falafels on a spread of vegan garlic cream cheese. It’s so incredibly delicious and flavourful.
This easy lunch sandwich can also just as easily become a delicious dinner sandwich (especially if you’re as lazy as I have been known to be or you realise too late that you forgot to buy the groceries you planned for tonights dinner … it happens, and we’ve all been there, right?)
What’s great about this easy greek sandwich wrap recipe:
- Just about everything, if you ask me
- Easy and quick to make
- Delicious, garlicky and oh so tasty
- Healthy and nutritious
- Loaded with flavours and textures and wrapped in a soft greek bread
- Vegan
- Great for on the go and back-to-school lunches
Using leftovers
Using leftovers as the topping in greek sandwiches is a brilliant way to not waste food – and a pretty delicious way, too. You can use mostly any type of salad you have on hand and that includes coleslaw.
Quick cooking hack
You can make the sandwiches with store bought ingredients if you are in a rush. There’s no shame in using grocery store flatbread, or even grocery store vegan garlic cream cheese. If it helps you cook and eat what you want, it’s all that matters.
How to make the best creamy vegan garlic cream cheese spread
My favourite vegan garlic cream cheese spread is made with raw cashews that has been soaked in water. The longer the cashews soak, the creamier the cream cheese will get. But as I am known for my impatience, I usually like to just soak my raw cashew nuts in boiling water for 10-15 minutes which cuts way down on the soaking time while still achieving that delicious creamy texture.
How are these amazing easy greek style lunch sandwich wraps made? It couldn’t be easier. Just:
Instructions
Making the vegan garlic cream cheese
- Soak the cashews for 10-minutes in boiling water or leave them to soak overnight in cold water if you want your cream cheese to be extra creamy. Drain and rinse the cashews and add them to a food processor.
- Add non-dairy yogurt, lemon juice, apple cider vinegar, garlic powder, onion powder and dried oregano and blend until smooth. You may need to scrape the sides down a few times to get everything blended to the same texture. Add extra salt if needed. Store in the refrigerator for up to 5 days.
For the tomato salsa
- Add the chopped tomatoes to a bowl along with the chopped red onions, lemon juice, salt and chopped cilantro. Stir together and add more salt if needed.
Making the sandwiches
- Spread 2 tablespoons of vegan garlic cream cheese over the greek flatbreads and top generously with the tomato salsa. Add 2-3 falafels on top of each sandwich.
- Serve right away or wrap the sandwiches in baking paper and tinfoil if you are eating them later or bringing them with you to go. Enjoy.
Easy Greek Style Lunch Sandwich Wrap (Vegan)
Ingredients
For the Sandwich Wraps
- 2 Greek Flatbreads
- 4 tbsp Vegan Garlic Cream Cheese Homemade or storebought
- 2 Tomatoes
- 1 tbsp Red Onion Chopped
- ½ tbsp Lemon Juice
- 1 handful Fresh Cilantro or Fresh Basil Chopped
- Pinch of salt
- 4-6 Falafels
Vegan Garlic Cream Cheese
- 1+½ cup Raw Cashews Soaked in hot water for 15 minutes
- ¼ cup Unsweeted non-dairy Yogurt
- 1 tbsp Lemon Juice
- 1 tbsp Apple Cider Vinegar
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Dried Oregano
- Pinch of salt
Instructions
Making the vegan garlic cream cheese
- Soak the cashews for 10-minutes in boiling water or leave them to soak overnight in cold water if you want your cream cheese to be extra creamy. Drain and rinse the cashews and add them to a food processor.
- Add non-dairy yogurt, lemon juice, apple cider vinegar, garlic powder, onion powder and dried oregano and blend until smooth. You may need to scrape the sides down a few times to get everything blended to the same texture. Add extra salt if needed. Store in the refrigerator for up to 5 days.
For the tomato salsa
- Add the chopped tomatoes to a bowl along with the chopped red onions, lemon juice, salt and chopped cilantro. Stir together and add more salt if needed.
Making the sandwiches
- Spread 2 tablespoons of vegan garlic cream cheese over the greek flatbreads and top generously with the tomato salsa. Add 2-3 falafels on top of each sandwich.
- Serve right away or wrap the sandwiches in baking paper and tinfoil if you are eating them later or bringing them with you to go. Enjoy.
Are you looking for more easy lunch recipe ideas? Try my easy vegan lunch wrap or take a look at my top 5 vegan lunch recipes that are ideal for back-to-school lunches
