Mediterranean Eggplant Wrap with Creamy Tahini Sauce

This post may include affiliate links.

Bored of the same old chicken Caesar wrap? Yeah, me too. This delicious Mediterranean Eggplant Wrap is a healthy and unique way to mix up your sandwich game.

A few weeks ago, I went on a company outing to a Mediterranean restaurant, and it has been my meal inspo ever since. I go in and out of phases with Mediterranean food, but I’m so glad we’re on again right now.

Mediterranean food has just a unique flavor profile you can’t get with anything else. It is clean and earthy yet still rich and flavorful. Bonus, Mediterranean recipes are often naturally light and clean.

If you’re looking for more ways to bring Mediterranean flavor to your diet, this Mediterranean Eggplant Wrap is a great place to start. Personally, I’m a huge fan of any meal I can easily take for lunch the next day, which makes this wrap that much better.

Along with eggplant, this wrap features ingredients like lemon juice, tomatoes, radishes, red onions, kale, yellow squash, and mint. This vegetarian recipe bursts with clean and refreshing flavors that are a huge step up from the mustard and mayo you’ve been putting on sandwiches for years.

The best news of all? This recipe uses tahini sauce. Probably my favorite condiment of all time, I first discovered tahini sauce at Panera. Of course, this means I completely missed the boat, as Panera is where trendy health food goes to become basic. However, tahini going mainstream is one of the best things that ever happened to me, so I’m fine with being basic on this one.

Although I immediately loved tahini sauce, I didn’t initially know exactly what it was. Toasted ground sesame seeds are what give this condiment its rich, earthy taste. For this simple recipe, just combine lemon juice, hot water, garlic, and tahini paste. Mix until smooth and spread onto your wrap! Pro tip: I usually like to make a little extra for dipping raw veggies and pita chips in. It’s a delicious healthy and clean snack that I actually want to eat and don’t feel guilty about. How often can you say that?

Turns out, when you’re eating Mediterranean, you can say it much more often. I don’t mean to say that all Mediterranean food is miraculously healthy and low-cal. But the fresh ingredients and flavors that tend to dominate Mediterranean cuisine definitely make clean eating (and also meatless eating) that much easier.

While it may take slightly longer to toss this wrap together than your old school lunch meat sandwich, this recipe is actually pretty simple. You’ll have to bake the eggplant for 10 to 15 minutes. But after that, it’s just a matter of putting the rest of the ingredients together, and well, that’s a wrap! (Sorry.)

This simple Mediterranean Eggplant Wrap is such a fun and easy way to try out Mediterranean flavors. If you love it, try out some of these other delicious Mediterranean recipes:

Mediterranean Eggplant Wrap with Creamy Tahini Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Mediterranean Eggplant Wrap with Creamy Tahini Sauce

Yields: 4 servings | Serving Size: 1 wrap | Calories: 263 | Total Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 623mg | Carbohydrates: 43g | Fiber: 9g | Sugar: 9g | Protein: 8g | SmartPoints: 9


  • 1 large eggplant, cut into 1/4 inch half moons
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons lemon juice
  • 1/2 cup grape tomatoes, cut in half
  • 1/2 cup radishes, cut into quarters
  • 2 tablespoons red onion, minced
  • 2 cups fresh kale, roughly chopped
  • 1 cup yellow squash, cut into 1/2 inch cubes
  • 1 tablespoon fresh mint, roughly chopped
  • 2 tablespoons tahini paste
  • 1 tablespoon hot water
  • 1 clove garlic, minced
  • 4 gluten free tortilla or pita wraps


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place the eggplant in a single layer on the parchment and brush with 1 tablespoon of the lemon juice. Season with the sale and paper. Bake for 10 to 15 minutes or until the eggplant is lightly browned.
  2. While the eggplant roasts, combine 1 tablespoon of lemon juice, tomatoes, radish, red onion, kale, yellow squash, and mint. Toss well.
  3. In a small bowl, combine the remaining tablespoon of lemon juice, tahini paste, water, and garlic. Mix until smooth.
  4. Lay the tortillas on a flat surface. Spread the tahini sauce onto the wrap. Lay the roasted eggplant on top (the eggplant can be hot or cold). Top with the kale and vegetables. Carefully fold the wrap over the filling to make a burrito shape. Cut in half and serve.

Follow us on Pinterest and Instagram for more delicious recipes, and don’t forget to check out our Facebook!

Leave a Comment

Your email address will not be published.