Ingredients
Equipment
Method
Preparation
- Wash and slice the zucchini into ½-inch rounds. Drain and rinse the chickpeas. Gather fresh herbs for the yogurt sauce.
Grilling Zucchini
- Preheat the grill to medium-high heat. Brush zucchini with olive oil, season with salt and pepper, and grill for about 5 minutes per side.
Making Yogurt Sauce
- In a mixing bowl, combine Greek yogurt, minced herbs, salt, and pepper. Stir until well combined.
Assembling Wraps
- Lay a tortilla flat and layer with grilled zucchini, chickpeas, feta cheese, and herbed yogurt sauce.
Wrapping
- Fold in the sides of the tortilla and roll tightly from the bottom up. Cut in half if desired.
Serving
- Serve immediately or pack for lunch. Pairs well with a light side salad.
Nutrition
Notes
Store assembled wraps in an airtight container for up to 2 days, keeping the sauce separate if possible. Can freeze wraps without filling for long-term storage.
