Grilled Zucchini & Feta Chickpea Wrap with Herbed Yogurt

Ingredients

For the Grilled Zucchini:

• 2 medium zucchinis, sliced lengthwise
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt & pepper to taste

For the Chickpeas:

• 1 can (15 oz) chickpeas, drained & rinsed
• 1 tbsp olive oil
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp chili flakes (optional)
• Salt & pepper to taste

Herbed Yogurt Sauce:

• 1 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp olive oil
• 1 clove garlic, minced
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt & pepper to taste

For the Wraps:

• 4 large tortillas or flatbreads
• ½ cup crumbled feta cheese
• 1 cup shredded lettuce or spinach
• ½ cup sliced cucumbers
• ¼ cup red onion, thinly sliced

Directions

Prepare the zucchini:

Brush sliced zucchini with olive oil and season with smoked paprika, garlic powder, salt, and pepper.

Grill on medium-high heat for 3–4 minutes per side until tender and lightly charred.

Season the chickpeas:

Heat olive oil in a pan over medium heat.

Add chickpeas, cumin, smoked paprika, chili flakes, salt, and pepper.

Cook 5–7 minutes, stirring often, until chickpeas are golden and slightly crispy.

Make the herbed yogurt:

Mix Greek yogurt, lemon juice, lemon zest, garlic, dill, parsley, olive oil, salt, and pepper.

Chill until ready to use.

Warm the tortillas:

Heat each wrap briefly in a dry skillet to soften

Assemble each wrap:

Spread a generous layer of herbed yogurt down the center.

Add grilled zucchini strips, seasoned chickpeas, lettuce or spinach, cucumbers, and red onion.

Sprinkle with feta.

Roll and serve:

Fold tightly into a wrap and slice in half.

Serve immediately with extra herbed yogurt for dipping.

Nutritional Information (per wrap, makes 4)

Calories: 420 kcal

Protein: 17 g

Carbohydrates: 49 g

Fat: 18 g

Fiber: 8 g

Sugar: 7 g