Description
A light yet satisfying wrap featuring smoky grilled zucchini and creamy feta, combined with hearty chickpeas and a refreshing herbed yogurt sauce.
Ingredients
- 2 medium zucchinis, sliced lengthwise into 1/4-inch planks
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 4 large flour tortillas (or whole wheat wraps)
- 1/2 cup crumbled feta cheese
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1 clove garlic, minced
- Optional: mixed greens or arugula for added crunch
Instructions
- Preheat a grill or grill pan over medium-high heat. Brush zucchini slices with olive oil and season lightly with salt and pepper. Grill for 2-3 minutes per side until tender with grill marks. Set aside to cool slightly, then chop into bite-sized pieces.
- In a small bowl, combine chickpeas, smoked paprika, and cumin. Toss to coat. Heat the same grill (or a skillet) over medium heat and cook chickpeas for 3-4 minutes, stirring occasionally, until warm and slightly charred.
- Prepare the herbed yogurt: In another bowl, stir together Greek yogurt, lemon juice, mint, dill, and minced garlic. Season with a pinch of salt and pepper.
- Warm tortillas on the grill or in a dry pan for about 30 seconds each side to make them pliable.
- To assemble: Spread a generous tablespoon of herbed yogurt down the center of each tortilla. Evenly divide the grilled zucchini and spiced chickpeas among the wraps. Top with crumbled feta and optional greens. Fold in the sides, then roll tightly.
- Slice each wrap in half and serve immediately, or wrap in foil to enjoy later.
Notes
You can customize the seasonings to taste. Add a pinch of cayenne for heat or swap mint/dill for cilantro if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Mediterranean