Description
A quick and healthy wrap filled with smoky grilled zucchini, seasoned chickpeas, creamy feta, and a refreshing herbed yogurt sauce. Perfect for lunch or a light dinner.
Ingredients
- 2 medium zucchini, sliced lengthwise into 1/4-inch thick strips
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil, divided
- 4 large flour tortillas or whole wheat wraps
- 1/2 cup crumbled feta cheese
- 1/2 cup plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 1 cup fresh spinach leaves
Instructions
- Preheat a grill or grill pan over medium-high heat. Brush zucchini strips with 1 tablespoon olive oil and season with salt and pepper. Grill for 2-3 minutes per side until tender with grill marks. Set aside.
- In a small bowl, combine chickpeas with smoked paprika, cumin, garlic powder, salt, and pepper. Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add chickpeas and cook for 5-7 minutes, stirring occasionally, until slightly crispy and well coated. Set aside.
- In a separate bowl, mix Greek yogurt, dill, mint, lemon juice, and minced garlic. Season with salt and pepper to taste. Set aside.
- Warm the tortillas in a dry skillet or microwave. Spread a generous spoonful of herbed yogurt over each tortilla, leaving a border.
- Layer grilled zucchini, seasoned chickpeas, feta cheese, and fresh spinach on each tortilla. Fold in the sides and roll tightly to form wraps.
- Slice each wrap in half and serve immediately, or wrap in foil and refrigerate for later. Enjoy!
Notes
You can customize the seasonings to taste. Add a drizzle of hot sauce or a squeeze of lemon before serving for extra brightness. For a vegan version, omit the feta and use plant-based yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Mediterranean