Preheat the grill to 220ºC. Grill the vegbabs for 4 minutes on each side, then set aside.
Take the cucumber and prepare it by using a julienne peeler to create the ribbons then place in a small bowl and add the rice vinegar.
Toast the wraps on a shallow pan, then thinly slice the red onion and dice the tomatoes.
For the tzatziki, finely chop the cucumber, dill and mince the garlic then stir into the yogurt. Squeeze the fresh lemon and season to taste with sea salt. Keep in the fridge until ready to serve.
Assemble the wraps by adding the cooked vegbabs, pickled cucumber, red onion and tomatoes followed by 2 tbsp of the homemade tzatziki per wrap.
Top with more tzatziki, and fresh coriander.