Description
A fresh and flavorful wrap featuring charred zucchini, creamy chickpeas, and tangy feta, all brought together with a bright herbed yogurt sauce. Perfect for a quick lunch or light dinner.
Ingredients
- 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 4 large flour tortillas or wraps
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
Instructions
- In a small bowl, mix the Greek yogurt, dill, mint, lemon juice, and minced garlic. Season with salt and pepper. Set aside.
- In a separate bowl, toss the chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper.
- Brush the zucchini slices with the remaining 1 tablespoon olive oil and season with salt and pepper.
- Heat a grill pan or outdoor grill over medium-high heat. Grill the zucchini strips for 2-3 minutes per side, until tender and charred. Remove and set aside.
- In the same pan, add the seasoned chickpeas and cook for 4-5 minutes, stirring occasionally, until slightly crispy and warmed through. Remove from heat.
- To assemble each wrap, spread a generous spoonful of herbed yogurt over the center of a tortilla. Layer with grilled zucchini strips, cooked chickpeas, red onion, and feta crumbles.
- Fold in the sides of the tortilla and roll tightly to enclose the filling. Cut in half and serve immediately, or wrap in foil for a portable meal.
Notes
You can customize the seasonings to taste. For a lighter option, use whole wheat or gluten-free wraps. The herbed yogurt can be made ahead and refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Mediterranean