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25 minutes | 10 ingredients | 2 servings


1/2 Eggplant (medium, diced)

1 tbsp Extra Virgin Olive Oil

1/4 tsp Sea Salt (to taste, divided)

1 Cucumber (medium, diced)

1 Tomato (large, diced)

1 cup Chickpeas (cooked)

1/2 Avocado

1 1/2 tsp Lemon Juice (to taste)

1 tsp Ground Sumac

2 Whole Wheat Tortilla


  1. Preheat the oven to 400ºF (205ºC). Add the eggplant to a baking sheet lined with parchment paper. Toss with the oil and half the salt. Cook for 20 minutes or until browned and soft.

  2. Combine the roasted eggplant, cucumber, tomato, chickpeas, avocado, lemon juice, sumac, and remaining salt in a large bowl.

  3. Lay the tortilla flat and top with the veggie mix. Roll the tortilla tightly and enjoy!

Want to add a vegan lunch item into your weekly rotation? Try this fresh wrap that's loaded with fiber! This is just one of the delicious recipes our Nutrition Coaches can include in your meal plan.

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