Za’atar Spiced Veggie Wrap
with cucumber and tomato salad
- Bell peppers, red - 1, cubed
- Onions, red and medium - 1/2, diced
- Zucchini - 12 oz, cubed
- Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Za'atar spice mix - 1 Tbsp
- Lemon juice - 1 tsp
- Tortillas, burrito-sized - 4
- Cilantro - 1 Tbsp, chopped
- Yogurt, plain or Greek - 1 cup
- Honey - 1 tsp
- Lemon juice - 1 Tbsp
- Shallots - 1 clove, diced
- Cucumbers - 8 oz, diced
- Tomatoes, medium - 1, diced
- Parsley, curly-leaf - 1 1/2 cups, chopped
- Oil, olive - 1 Tbsp
- Vinegar, balsamic - 2 tsp
Make herb yogurt sauce - (Skip if made ahead for Monday.) Chop cilantro. Combine with cilantro, yogurt, honey, and lemon juice (portion for yogurt sauce). Season with some salt and pepper. (Can be done up to 5 days ahead)
Beans - Drain and rinse.
Heat a skillet with cooking oil over medium-high heat. Add bell peppers and onions and saute until starting to soften, 3 to 4 minutes. Add zucchini and continue cooking until all of the vegetables are tender, 3 to 4 minutes more. Add za’atar and saute until fragrant, ~1 minute.
Remove from heat and stir in lemon juice (portion for wraps) and beans. Season with some salt and pepper.
Combine shallots, cucumbers, tomatoes, parsley, olive oil, and vinegar. Taste and season with some salt and pepper.
Heat tortillas according to package directions.
Spread the inside of tortillas with yogurt sauce and top with veggie / bean mixture. Roll to enclose filling.
Serve wraps with cucumber and tomato salad on the side. Enjoy!
my whole family loved this. we did thin sliced pork chops and it was way easier to cook on the stovetop than the thicker chips i usually do. loved both the tabboleh (with extra lemon and salt) and the chops (with a generous amount of za’atar and some salt). also, it was super quick and easy.1 Helpful
Nice and simple pork chops. The cauliflower rice tabbouleh was very good.0 Helpful
Made this with Ras El Hanout on chops and a Spanish lemon pepper blend for tabuleh from a good mail order spice house rather than Zatar, which we'd found very drying previously. Also careful to not over cook pork, which I pulled at 135*F so still light pink in the middle after resting for 5 min. Quick, easy, healthy weeknight meal going into regular rotation for us. Thanks CS!0 Helpful
This was fabulous and easy, we got the thick pork chops and lots of za’atar on both sides and grilled 4 minutes each side directly and 2 minutes indirect heat and 5 minute rest. Saved a step and bought riced cauliflower and loved the tabbouleh. I was able to use the rest of our potted flat leaf parsley.0 Helpful
Not sure I loved the Za'atar on the pork. Ended up sort of dry, but we still liked it. The tabbouleh needed more flavor (added more salt and lemon). Overall, solid meal.0 Helpful
I used too much za'atar, but it was still good. The cauliflower tabbouleh was delicious. I did add the herb yogurt sauce to it - which I think was needed and yummy.0 Helpful
I love za'atar! So tasty. I used farro instead of cauliflower in the tabbouleh and that was a great sub.0 Helpful