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Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt on a plate.

Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt

A quick and satisfying wrap featuring grilled zucchini, spiced chickpeas, creamy feta, and herbed yogurt, perfect for a healthy dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Herbed Yogurt
  • 1 cup Greek yogurt Thick and tangy base for the sauce.
  • 1 tablespoon olive oil
  • 1 clove garlic, minced Adjust to taste.
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon dill, chopped Use fresh herbs.
  • 1 tablespoon parsley, chopped Use fresh herbs.
  • 1 teaspoon mint, chopped Use fresh herbs.
  • pinch salt and pepper Adjust to taste.
For the Chickpeas
  • 1 can (15-ounce) chickpeas, drained and rinsed Crisp up nicely and soak in spices.
  • 1 tablespoon olive oil For warming the chickpeas.
  • 1 teaspoon cumin For flavor.
  • 1 teaspoon smoked paprika For flavor.
  • pinch red pepper flakes Optional, for heat.
  • 1 tablespoon lemon juice For finishing.
  • to taste salt
For the Zucchini
  • 2 medium zucchini, sliced into long planks For grilling.
  • 1 tablespoon olive oil For brushing.
  • to taste salt and pepper
For Assembling the Wrap
  • 4 flatbreads or wraps Pita or soft tortillas recommended.
  • 2 cups baby spinach or arugula For crunch.
  • 1/2 cup feta, crumbled Creamy and salty.
  • 1/2 cup thin red onion slices Optional.
  • 1/2 cup cherry tomatoes, halved Optional.

Method
 

Prepare Herbed Yogurt
  1. In a bowl, mix together Greek yogurt, olive oil, minced garlic, lemon zest, lemon juice, dill, parsley, mint, salt, and pepper until well combined. Adjust consistency with water if too thick.
Cook Chickpeas
  1. In a skillet, warm olive oil over medium heat. Add rinsed chickpeas, cumin, smoked paprika, salt, and red pepper flakes. Cook for 4 to 5 minutes until hot and lightly crisp. Squeeze in lemon juice and set aside.
Grill Zucchini
  1. Brush zucchini planks with olive oil and sprinkle with salt and pepper. Heat a grill pan or skillet until hot and sear the zucchini for 2 to 3 minutes per side.
Assemble the Wrap
  1. Warm flatbreads in a dry pan for a few seconds per side. Spread herbed yogurt down the center, add spinach, zucchini planks, spiced chickpeas, feta, onion, and tomatoes. Fold sides in, roll up, and press seam-side down in the warm pan.
Serve
  1. Serve immediately with extra yogurt on the side or keep wraps warm in a low oven if cooking for a crowd.

Notes

This wrap is versatile; experiment with different vegetables, sauces, and herbs to customize it to your taste. Meal prep by cooking the zucchini and chickpeas ahead of time.