These herbed cauliflower patty wraps with green tzatziki are everything. Vegan, gluten-free, and grain-free cauliflower falafel patties are tucked into lettuce wraps // warm pita bread, topped with a rainbow of veggies, and generously drizzled with green tzatziki sauce. These wraps are bound to become a summertime favorite. Why? Because they’ve got it going on. There’s much to be admired between those eye-catching pink and purple garnishes, satisfying protein- and fiber-packed cauliflower patties, and that creamy, garlicky green tzatziki sauce.
If you’ve spotted something familiar in these Herbed Cauliflower Patty Wraps with Green Tzatziki, you’re absolutely onto something. Those Herbed Cauliflower-Almond Patties I shared on Monday have been dressed up in green tzatziki + a rainbow of veggies and cloaked in warm pita bread/crisp lettuce wraps.
These wraps just make me happy. Dan and I managed to devour an entire stockpile of 22 cauliflower patties in 36 hours flat via lettuce wraps and pita bread. Wraps for lunch, pita sandwiches for dinner, and perhaps even another wrap for breakfast?
Nah, that would be crazy. Or would it. . . ?
In all seriousness though, these wraps are a new summertime favorite. Why? Because they’ve got it going on. There’s much to be admired between those eye-catching pink and purple garnishes, satisfying protein- and fiber-packed cauliflower patties, and that creamy, garlicky green tzatziki sauce. . .
I recommend preparing the cauliflower-almond patties in advance—they can be frozen for up to 1 month and will also keep in the refrigerator for several days. That way, when you want to enjoy a wrap, you can simply prep the toppings and assemble. The sauce will keep for up to 3 days in the refrigerator, so you can simplify even further by making it ahead of time.
So what sort of toppings are we dealing here? Lots of colorful and tasty ones including. . .
- Zesty Green Tzatziki Sauce. It comes together in 5 minutes and is made by blending together shelled hemp seeds or raw cashews, filtered water, cucumber, garlic, parsley, arugula, lemon juice, apple cider vinegar, sea salt, and black pepper. Then, stir in a bit of grated cucumber, and you’ve got yourself one heck of a tzatziki. It’s both cooling (hiya, cucumber) and zippy (hellooo, garlic).
- Quick Pickled Red Onions. If you’ve been eyeing those pink, noodly looking things, then you’ve spotted yourself some quick pickled red onions. Technically, they’re “optional” but I really, really recommend making them. They take just 10 minutes to make and add the loveliest sweet-n-tangy bite to balance the savory patties and creamy tzatziki. To make them, just slice a red onion into rounds, add it to a saucepan with equal parts apple cider vinegar and filtered water + a dash of sea salt, and bring everything to a boil. Then, reduce the heat and simmer for 8 minutes, or until their natural purple hue fades to bright pink. These, too, can be made ahead of time.
- Purple cabbage. Shredded purple cabbage adds color, crunch, and ups the micronutrient goodness in these wraps. A one-cup serving of raw purple cabbage offers around 20 percent recommended daily value of Vitamin A, 80 percent recommended daily value of Vitamin C, and also provides noteworthy levels of Vitamin K, folate, calcium, magnesium, and potassium.
- Herbs. I love adding a small handful of fresh cilantro to these wraps for a pop of freshness. That said, not everyone loves cilantro—in fact, many people despise it. No biggie if that’s the case. Feel free to omit it or swap it out for another fresh herb, such as flat leaf parsley.
- Shelled hemp seeds. Again, completely optional, but I love adding a sprinkle of hemp seeds for an added punch of plant-based protein and omega-3s.
- Other veggies. Go on and add whichever other veggies your heart desires. I added a few rounds of sliced grape tomatoes for a juicy pop of flavor. Other ideas: thinly sliced cucumber, chopped scallions, etc.
Once the toppings are prepped, you’re ready to assemble.
You can. . .
- Tuck everything into large romaine lettuce leaves for an epically colorful vegan wrap. . .
2. Snuggle all that goodness into warm pita bread for a hearty spin on things. . .
I adore the lettuce wraps for lunch, because they’re light, fresh, and energizing.
And I love noshing on the pita sandwich version for dinner, because it’s super satiating at the end of a busy day.
Bottom line, it’s hard to go wrong. If you have the supplies and desire to mix-n-match both wraps and pita sandwiches, give both options a whirl and don’t look back. Unless it’s to eye these colorfully hued wraps just one more time. . .
Herbed Cauliflower Patty Wraps + Green Tzatziki
Vegan, gluten-free, and grain-free cauliflower falafel patties are tucked into lettuce wraps // warm pita bread, topped with a rainbow of veggies, and generously drizzled with green tzatziki sauce. These wraps are bound to become a summertime favorite. Why? Because they've got it going on. There's much to be admired between those eye-catching pink and purple garnishes, satisfying protein- and fiber-packed cauliflower patties, and that creamy, garlicky green tzatziki sauce.
Quick Pickled Red Onions (optional but recommended)
- 1 medium red onion or 2 small red onions, thinly sliced into rounds
- 1/2 cup apple cider vinegar
- 1/2 cup filtered water
- Generous pinch sea salt
Zesty Green Tzatziki Sauce
- 3/4 cup shelled hemp seeds or raw cashews*
- 1/2 cup filtered water
- 1/2 cup packed baby arugula
- 1/4 cup flatleaf parsley, tough stems removed
- 1/4 cup peeled and diced cucumber
- 2 cloves garlic, peeled
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 5/8 teaspoon (i.e. 1/2 + 1/8 teaspoon) sea salt or to taste
- Freshly ground black pepper, to taste
- 1/4 cup grated cucumber
Wraps and Additional Toppings
- 8 leaves large romaine collard leaves** or 4 pita breads
- 12 to 16 Herbed Cauliflower-Almond Patties
- 1 cup shredded or very thinly sliced purple cabbage
- Few handfuls baby arugula
- Few handfuls cilantro, tough stems removed (optional)
- Shelled hemp seeds (optional)
- Other veggies, such as sliced grape tomatoes, cucumber, scallions, etc. (optional)
Quick Pickled Red Onions (optional but recommended)
Add the onion, apple cider vinegar, filtered water, and sea salt to a medium saucepan.
Bring the mixture to a boil over medium-high heat.
Then, reduce the heat, cover, and simmer for 8 to 10 minutes, or until the onions are crisp-tender and their purple hue fades to pink.
- Let cool slightly and transfer to an airtight glass jar. Refrigerate until ready to assemble.
For the Zesty Green Tzatziki Sauce
Add the hemp seeds, water, arugula, parsley, peeled and diced cucumber, garlic, lemon juice, vinegar, sea salt, and black pepper to a high-speed blender.
Blend on high for 2 minutes, or until completely smooth.
Transfer to an airtight jar or serving bowl and stir in the grated cucumber.
Keep refrigerated until ready to assemble.
Tuck 2 cauliflower patties into each leaf or 3 into each pita bread, drizzle with the sauce, and top with the pickled red onions (if using), cabbage, arugula, cilantro (if using), hemp seeds (if using), and other veggies if desired.
*If you opt for raw cashews but aren't using a high-speed blender (e.g., Vitamix or Blendtec), soak the cashews in water for 1 to 2 hours to soften before blending.
**If you opt for collard leaves, remove the tough, fibrous stem from the base of each.
***Recipe time is assuming that the cauliflower patties are already prepped and baked (i.e., does not include the time needed to make the patties).