Za'atar & Mint Veggie Wraps

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This recipe starts at 02:42

Za'atar is the name of a herb that's traditionally dried in the sun and then mixed with sesame seeds, sumac, salt, and often also other spices. It is commonly eaten with pita (round flatbread) and dipped in olive oil, or used on baked bread, hummus or to season vegetables with! For this recipe, we chose to season the veggies with our own homemade Za'atar spice mix. These wraps are filling and flavour-packed, quick to make, and incredibly wholesome.


Za'atar & Mint Veggie Wraps

Recipe PDF

▸ ▹ Vegan, gluten-free, nut-free, soy-free

Servings: 4 Prep Time: 10 min Cook Time: 10 min Total Time: 20 min


4 pita wraps (GF if desired)

1 Tbsp (15 mL) olive oil

1 tsp (3 g) whole cumin seeds

1 small zucchini, chopped into ½ inch (1 cm) chunks

1 small eggplant, chopped into ½ inch (1 cm) chunks

½ tsp salt

1½ cups (1 can / 270 g) brown lentils, drained, rinsed

1 green bell pepper, chopped into ½ inch (1 cm) chunks

1½ Tbsp (18 g) za'atar spice mix

1 cup lettuce (30 g), thinly sliced (we used baby romaine)

2 tomatoes, diced

2 Tbsp (30 mL) tahini

½ cup (120 mL) store-bought or homemade hummus (optional)

INGREDIENTS: Garlic Mint Sauce

1 cup (240 mL) unsweetened plant-based yogurt

2 cloves garlic, crushed

1 Tbsp (15 mL) lemon juice

2 Tbsp (12 g) fresh mint leaves, thinly sliced

¼ tsp salt

Optional Garnish

Lemon wedges

Mint leaves

Pomegranate seeds

Hot sauce


  1. To a large pan on high heat, add the oil, and when hot, add in the cumin seeds. Give this a couple stirs in the hot oil, just to toast it a bit, before adding the zucchini, eggplant, and salt. Cook this for 3 - 4 minutes, stirring occasionally to prevent burning.

  2. Add the bell pepper, lentils, and za'atar mix to the pan. Stir, drop the heat to medium, and cover with a lid.

  3. To make the yogurt sauce, to a medium bowl, add in the yogurt, garlic, lemon juice, mint leaves, and salt. Stir, and set aside.

  4. Heat a large skillet on the stove over medium-high heat. Brush a bit of water on both sides of the pita bread, and then add it to the preheated skillet. Toast this just for a few second, or until it warms up and crispens a bit, then give it a flip and toast it on the other side.

  5. To assemble the pita, lather on a few spoonfuls of the yogurt sauce, followed by some lettuce, the sautéed veggies, diced tomatoes, and then finally, we'll drizzle overtop some tahini. Fold it, and enjoy


Storage: best if enjoyed immediately. Wraps, fillings, and sauce can be stored separately in an air-tight container in the fridge for up to 3 days.


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❤ Sadia