Grilled Eggplant and Zucchini Wraps with Dairy-Free Tzatziki
A light and flavorful wrap filled with grilled eggplant and zucchini, topped with a creamy dairy-free tzatziki sauce. A delicious and healthy lunch option.
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Ingredients
- 1 medium Eggplant
- 2 medium Zucchini
- 2 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 1 cup Dairy-free yogurt
- 1/2 cup Cucumber
- 1 clove Garlic
- 1 tbsp Lemon juice
- 2 tbsp Fresh dill
- 4 pieces Whole wheat tortillas
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat grill to medium heat.
- 2Brush eggplant and zucchini slices with olive oil and season with salt and pepper.
- 3Grill vegetables for 3-4 minutes per side, or until tender and slightly charred.
- 4For the dairy-free tzatziki: In a bowl, combine dairy-free yogurt, grated cucumber, minced garlic, lemon juice, and dill. Stir well.
- 5Warm tortillas and fill with grilled eggplant, zucchini, and tzatziki sauce. Serve immediately.
Substitutions
Cashew cream
Soaked cashews blended with lemon juice and water.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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