A refreshing, vibrant, and nourishing wrap filled with smoky grilled zucchini, tangy feta, spiced chickpeas, and a creamy herbed yogurt sauce—all bundled in a soft whole-wheat tortilla. This wrap is quick to prepare, full of Mediterranean-inspired flavors, and perfect for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
This wrap delivers a satisfying combination of textures and flavors: charred zucchini, creamy yogurt, earthy chickpeas, and salty feta. It’s incredibly easy to make, uses simple ingredients, and comes together in under 30 minutes. Whether you need a portable lunch or a light dinner, this wrap is wholesome, filling, and wonderfully customizable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium zucchinis, sliced lengthwise
1 can (15 oz / 425 g) chickpeas, rinsed and drained
1/2 cup crumbled feta cheese
1/2 cup plain Greek yogurt
2 tablespoons fresh dill, chopped
1 tablespoon fresh mint, chopped
1 clove garlic, minced
1 teaspoon lemon juice
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
Salt and black pepper to taste
4 large whole-wheat tortillas
1 tablespoon olive oil
Directions
Preheat a grill or grill pan over medium-high heat. Pat the zucchini slices dry, then brush them with olive oil and season with salt and pepper. Grill 3–4 minutes per side until tender with light char marks.
In a bowl, combine chickpeas, smoked paprika, cumin, and a pinch of salt. Mash lightly with a fork, leaving some chickpeas whole for texture.
In a separate bowl, mix Greek yogurt, dill, mint, minced garlic, and lemon juice to create the herbed yogurt sauce. Let it rest for 10 minutes.
Warm the tortillas on the grill or in a dry skillet for 30 seconds per side until pliable.
To assemble, spread a generous layer of herbed yogurt down the center of each tortilla. Add the chickpeas, top with grilled zucchini slices, and finish with crumbled feta.
Fold the sides inward and roll tightly from the bottom to form a secure wrap. Slice and serve immediately.
Mediterranean Twist: Add olives, roasted red peppers, or a sprinkle of za’atar.
Italian Style: Use basil instead of dill/mint, swap feta for mozzarella, and add sun-dried tomatoes.
Mexican-Inspired: Add cumin-chili seasoning to chickpeas, cilantro-lime yogurt, and a spoonful of salsa.
Vegan Option: Use plant-based yogurt and vegan feta.
Gluten-Free: Use gluten-free tortillas or serve as a bowl over greens.
Storage/Reheating
Store assembled wraps in the refrigerator for up to 2 days, wrapped tightly in parchment and plastic wrap.
For best results, store each component separately for up to 3–4 days and assemble just before eating.
To reheat, warm only the chickpeas and zucchini in a skillet, then assemble with fresh tortillas and cold yogurt sauce. Avoid microwaving the full wrap, as it becomes soggy.
FAQs
How can I prevent my wrap from becoming soggy?
Keep components separate until serving, pat zucchini dry before grilling, and avoid spreading yogurt to the tortilla’s edges.
Can I make the yogurt sauce ahead of time?
Yes, and it tastes even better after resting for a few hours. It keeps for up to 4 days refrigerated.
Can I add extra vegetables?
Absolutely—roasted peppers, spinach, arugula, or cucumbers work very well.
What can I use instead of feta?
Try vegan feta, marinated tofu, or ricotta salata.
Can I grill the zucchini in advance?
Yes. Grilled zucchini keeps well for 2–3 days in the refrigerator.
Are canned chickpeas okay to use?
Yes. Rinse and drain thoroughly to avoid excess sodium and moisture.
Can I use regular yogurt instead of Greek yogurt?
You can, but the sauce will be thinner. Strain it for 20–30 minutes for a thicker consistency.
How do I roll the wrap without tearing it?
Warm the tortilla first to make it flexible, avoid overfilling, and roll burrito-style with tucked sides.
Can this be meal-prepped for lunches?
Yes. Store fillings separately and assemble in the morning for best texture.
Is this recipe kid-friendly?
Yes. You can reduce the spices for a milder flavor and cut wraps into smaller portions.
Conclusion
This Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt is a fresh, nutritious, and flavor-packed meal that fits into any busy schedule. With simple ingredients, quick preparation, and endless variations, it’s a versatile recipe you’ll want in your regular rotation. Whether prepared for lunch, dinner, or meal prep, each wrap delivers a satisfying blend of creamy, smoky, and tangy elements in every bite.
This Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt combines smoky grilled zucchini, creamy herbed yogurt, seasoned chickpeas, and tangy feta in a wholesome whole-wheat wrap. It’s a Mediterranean-inspired, quick, and satisfying meal perfect for lunch or dinner.
Ingredients
2 medium zucchinis, sliced lengthwise
1 can (15 oz / 425 g) chickpeas, rinsed and drained
1/2 cup crumbled feta cheese
1/2 cup plain Greek yogurt
2 tablespoons fresh dill, chopped
1 tablespoon fresh mint, chopped
1 clove garlic, minced
1 teaspoon lemon juice
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
Salt and black pepper to taste
4 large whole-wheat tortillas
1 tablespoon olive oil
Instructions
Preheat a grill or grill pan over medium-high heat. Pat zucchini slices dry, brush with olive oil, and season with salt and pepper. Grill for 3–4 minutes per side until tender and lightly charred.
In a bowl, combine chickpeas, smoked paprika, cumin, and a pinch of salt. Lightly mash with a fork, leaving some whole for texture.
In another bowl, mix Greek yogurt, dill, mint, minced garlic, and lemon juice. Season with salt and pepper. Let sit for 10 minutes.
Warm tortillas on the grill or in a dry skillet for 30 seconds per side until soft and pliable.
To assemble, spread herbed yogurt down the center of each tortilla. Add chickpeas, grilled zucchini slices, and crumbled feta.
Fold the sides inward and roll tightly from the bottom to form wraps. Slice and serve immediately.
Notes
Add olives, roasted red peppers, or za’atar for a Mediterranean twist.
Swap herbs for basil and use mozzarella and sun-dried tomatoes for Italian flavor.
Make it vegan with plant-based yogurt and vegan feta.
Use gluten-free tortillas if needed or serve ingredients in a bowl over greens.
Store components separately for best texture when meal prepping.
