Vegetarian Greek Tacos

Vegetarian Greek Tacos - Supper With Michelle

Another recipe to add to the “perfect for summer” list, not to mention the Meatless Monday list and the Taco Tuesday list! *smiles* It’s a fairly simple recipe that requires a little prep work, but not a lot of time actually cooking. I especially like these tacos because they give you all the taste of a Mediterranean style “pita/gyro wrap”, without the heavy breading of an actual pita.

Vegetarian Greek Tacos - Supper With Michelle

Don’t get me wrong, I love gyro’s, but I wanted to prepare something a little lighter for this time of year. I also used lentils as well in this recipe, but if you don’t care for lentils or would like something different, then chickpeas or hummus are great substitutions for these tacos.

Vegetarian Greek Tacos - Supper With Michelle

Recipe:  Serves 3 – 4


6 – 8 –  6″ or 8″ soft Flour or Wheat Tortilla’s
Cooking Spray

Filling Ingredients:

1/2 medium Cucumber (diced)
1 cup of Cherry Tomatoes (halved)
1 small Red Onion (thinly sliced)
1/2 cup of Green Olives (halved)
1/2 cup of Greek Olives (halved)
1/3 cup of Red Bell Pepper(thinly sliced)
1 small Banana Pepper (thinly sliced)
1 cup of Romaine Lettuce (cleaned and thinly sliced)
1/4 teaspoon of Dried Basil
1/4 teaspoon of Dried Oregano
The juice from 1/2 of a Lemon or 1 teaspoon of Red Wine Vinegar
1 few good drizzles of Olive Oil
Sea Salt and Ground Black Pepper to taste


1/2 cup of Brown or Green Lentils (rinsed thoroughly)
2 cups of Vegetable Broth or Water
1/2 teaspoon of Sea Salt
1 Bay Leaf

Tzatziki Sauce:

5.3 oz. (2/3 cup) of Plain Greek Yogurt
1/2 medium cucumber (grated and any excess liquid squeezed off)
The juice from 1/2 of a Lemon or 1 teaspoon of Red Wine Vinegar
1/2 teaspoon of minced Garlic(optional)
1 teaspoon of fresh Dill (roughly chopped)
Sea Salt & Ground Black Pepper to taste

Other Suggested Toppings:

1/3 cup of Goat or Feta Cheese Crumbles
A few Sprigs Fresh Dill

**As always, these ingredients are totally flexible. I’ve also added sautéed mushrooms, bell peppers, and onions to these tacos as well.**

**For a vegan version, I’ve also substituted the feta cheese for homemade hummus and used “So Delicious” plain yogurt for the tzatziki sauce.**

Vegetarian Greek Tacos - Supper With Michelle


In a medium pot, on a medium heat, simmer  the ingredients for your lentils for about 15 – 20 minutes or just until soft, but not overly mushy. Add more water, if necessary. Once done, drain any excess liquid off and set to the side and remove bay leaf.

Prepare/Cut all of your veggies while your lentils are cooking. In a large bowl, lightly mix all of your topping ingredients(excluding your lettuce) together.

In a big skillet, on a low to medium heat, spray your skillet with a little cooking oil, then add your tortillas (2 at a time) and allow them to heat/brown a bit on each side. Place on a baking sheet, and repeat these steps until they are all done. You can keep them in a warm oven if you prefer, but I find the process goes pretty quickly, so I don’t bother.

Vegetarian Greek Tacos - Supper With Michelle

The last step is to grab a tortilla, fill it with a little lentils and lettuce, then add your toppings, tzatziki sauce, and a little fresh dill, if you want.

Vegetarian Greek Tacos - Supper With Michelle

Serve and Enjoy! xoxo

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