Description

A fresh and satisfying wrap featuring smoky grilled zucchini, seasoned chickpeas, creamy feta, and a bright herbed yogurt sauce, all tucked into a warm tortilla. Perfect for a quick lunch or light dinner.

Ingredients

2 medium zucchini, sliced lengthwise into 1/4-inch planks
1 can (15 oz) chickpeas, drained and rinsed
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 tablespoons olive oil, divided
Salt and black pepper to taste
1/2 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1 small garlic clove, minced
4 large flour tortillas
3/4 cup crumbled feta cheese
1 cup baby spinach or arugula

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Instructions

Preheat a grill or grill pan over medium-high heat. Toss the chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, and a pinch of salt and pepper. Set aside.
Brush the zucchini slices with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the zucchini for 2-3 minutes per side, until tender and grill marks appear. Remove and set aside.
In a small bowl, combine the Greek yogurt, lemon juice, dill, mint, and minced garlic. Stir until smooth and season with salt and pepper to taste.
Warm the tortillas in a dry skillet or microwave. Spread about 2 tablespoons of the herbed yogurt onto each tortilla, leaving a border.
Divide the grilled zucchini, seasoned chickpeas, crumbled feta, and spinach among the tortillas. Fold in the sides and roll tightly into wraps.
If desired, return the wraps to the grill for 1-2 minutes per side to crisp slightly, or serve immediately. Cut in half and serve.

Notes

You can customize the seasonings to taste. For a vegan version, use plant-based yogurt and omit the feta or substitute with a vegan feta alternative. The herbed yogurt can be made ahead and stored in the fridge for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Method: Main
Cuisine: Mediterranean