I know what you’re thinking…
Why the heck didn’t I simply utilize a pita pocket?!
The answer is because I have yet to find fresh, tasty pita at the grocery store.
It’s usually dry as can be + flavorless as… (you know what I mean)
And clearly, that’s not what we’re about over here.
So I threw a bunch of amazing Greek inspired ingredients together and used a big ole tortilla as a food-to-mouth vessel.
Mmmm.
And let me tell you, this recipe slaps!
Normally I have a pretty good idea of how my concoctions are going to turn out, taste wise.
But this guy blew my expectations right out of the water.
Sometimes you just have to taste it to believe it…
All you have to do is slather a warm tortilla with creamy hummus, throw on a handful of fresh baby spinach, then scoop a generous portion of sautéed zucchini, sweet bell pepper, plump sun-dried tomatoes, pleasantly salty Kalamata olives, convenient canned chickpeas (aka little bottoms), diced juicy vine tomato, zesty lemon juice, dried oregano, S&P right on there.
Dump (ahem drizzle) a load of lemony tahini sauce on top followed by a sprinkle of crumbled vegan feta then you are set!
P.S. If you do have delicious pita at your disposal please be my guest.
P.P.S. The ingredient amounts don’t have to be exactly exact, just do your best!
P.P.P.S. If you’re in the mood for Greek nachos, here you go. (You’re welcome.)
Vegan Greek Tacos
Ingredients
Tahini Sauce
- 4 teaspoons warm water (or enough to achieve desired consistency)
- 2 tablespoons tahini (ground sesame seeds)
- 1 tablespoon fresh lemon juice
- 1 dash cayenne pepper (or to taste)
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Filling
- 1 teaspoon extra virgin olive oil
- 1/2 cup small dice zucchini
- 1/4 cup small dice red, orange or yellow bell peppers (I used mini sweet peppers)
- 1/4 cup roughly chopped canned quartered artichoke hearts (patted dry)
- 2 tablespoons finely chopped sun-dried tomatoes (soak in warm water to hydrate if packaged dry, vs in oil)
- 1 tablespoon sliced Kalamata olives
- 1/2 cup canned chickpeas (rinsed and patted dry)
- 1/3 cup small dice vine tomato
- 2 teaspoons fresh lemon juice
- 1/8 to 1/4 teaspoon dried oregano
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Tortillas & Toppings
- 2 8-inch flour or spelt tortillas (use a gluten-free version if you wish)
- 1/4 cup hummus, divided
- 2 handfuls fresh baby spinach, divided
- 2 tablespoons crumbled vegan feta (I use Violife), divided
Instructions
- Mix the tahini sauce ingredients together with a fork until creamy. Taste, then adjust ingredient amounts to your liking, adding more water to thin if necessary. Set aside.
- Heat a medium-large nonstick skillet over medium-low heat. Add the oil then saute the zucchini for two minutes, stirring occasionally.
- Add the peppers, then saute two minutes.
- Fold in the artichokes, sun-dried tomatoes, and olives, stirring and cooking one minute more.
- Reduce the heat to low, then fold in the chickpeas, diced vine tomato, lemon juice, dried oregano, salt and pepper. Cook until warm.
- Meanwhile, heat the two tortillas in a large dry skillet until warm and pliable.
- Spread 2 tablespoons of hummus evenly over each tortilla, followed by a handful of fresh baby spinach.
- Divide the filling between the two tortillas, then top with the vegan feta and tahini sauce. Enjoy!