I just made the Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt Recipe, and I can’t stop thinking about it! The smoky grilled zucchini, creamy herbed yogurt, and tender chickpeas combine into something so satisfying.

Every bite was fresh, tangy, and filling without feeling heavy. I loved how quickly it came together — perfect for lunch or a quick dinner. If you’re into bold, simple flavors, you’re going to adore this wrap as much as I do!

You can also enjoy similar Mediterranean-inspired snacks like Pesto Pinwheels with Sun-Dried Tomatoes Recipe.

Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt Recipe

Ingredients

Here’s what you’ll need to make this vibrant wrap — I’ve added simple tips so everything tastes its best:

Note: Serves 4

4 large tortillas or flatbreads – Whole wheat adds more fiber, gluten‑free works too.
200g zucchini, sliced lengthwise – Choose firm, fresh zucchini; avoid frozen as it loses texture.
1 cup cooked chickpeas – Canned and rinsed chickpeas save time and add hearty protein.
100g crumbled feta cheese – Freshly crumbled feta tastes better than pre‑packaged chunks.
15ml olive oil – Brushing veggies prevents sticking and boosts flavor.
Salt and black pepper to taste – Season gradually and taste as you go.
½ cup plain yogurt – Greek yogurt gives a thicker, creamier sauce.
8g fresh herbs (parsley, mint, or dill), finely chopped – Fresh herbs make the sauce pop.
5ml lemon juice – Fresh lemon adds bright acidity.

Variations

If you want to switch things up or adapt to your diet, try these options:

Use dairy‑free yogurt and vegan feta for a plant‑based wrap.
Add roasted red peppers or grilled eggplant for extra smoky veggies.
Spice it up with a pinch of cumin, smoked paprika, or chili flakes.
Swap chickpeas for white beans or grilled tofu for a different protein. You might also enjoy Grilled Halloumi Cheese with Watermelon Recipe for a refreshing side.

Cooking Time

Here’s a quick timeline so you know what to expect:

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Equipment You Need

A few basic tools make this easy:

Grill pan or outdoor grill – For that beautiful char on the zucchini.
Mixing bowl – To whisk up the herbed yogurt sauce.
Knife and cutting board – For prepping the zucchini and herbs.
Tongs or spatula – Helps turn zucchini easily while grilling.
Spoon or fork – For mixing chickpeas and sauce.

How to Make Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt

Prepare the Zucchini

Start by slicing the zucchini lengthwise and coating it lightly with olive oil, salt, and pepper. Grill them over medium‑high heat until tender and slightly charred, about 2–4 minutes per side.

Mix the Herbed Yogurt

In a bowl, combine plain yogurt with fresh chopped herbs, lemon juice, salt, and pepper. Stir until smooth and fragrant, then set aside to let the flavors meld.

Warm the Tortillas

Warm your tortillas on the grill or in a pan for 30–60 seconds per side until soft and pliable. This helps prevent cracking when you roll the wrap.

Assemble the Wraps

Spread a generous layer of herbed yogurt down the center of each tortilla. Add grilled zucchini, chickpeas, and crumbled feta evenly.

Finish and Serve

Fold in the sides of each tortilla and roll from the bottom up to create a neat wrap. Slice in half if you like and enjoy immediately!

Additional Tips for Making this Recipe Better

Here’s what I learned while making this — little details that make a big difference:

Always pat zucchini dry before grilling so it chars nicely instead of steaming.
Taste and adjust the herbed yogurt — a little extra lemon or herbs can make it pop.
Warm the tortillas just before filling so they hold together better.
I like to lightly mash the chickpeas for easier eating and distribution in the wrap.

How to Serve Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt

This wrap is lovely on its own or paired with:

A sprinkle of extra herbs on top for a bright, fresh look.
Lemon wedges on the side — a quick squeeze adds zing.
A side salad or Mediterranean quinoa for a full meal.
Light drizzle of olive oil or balsamic glaze for an extra gourmet touch.

Serve with colorful veggies on the plate to make it look as good as it tastes!

Nutritional Information

Here’s a snapshot of what you’re eating per wrap:

Calories: Around 330–350 kcal – balanced and satisfying.
Protein: ~12–15g – good plant‑based protein from chickpeas and yogurt.
Carbohydrates: ~40–45g – fueling carbs from tortillas and chickpeas.
Fat: ~12–13g – healthy fats from olive oil and feta.

Make Ahead and Storage

Storing

Keep leftover zucchini, chickpeas, and herbed yogurt in separate airtight containers. This keeps the tortillas from getting soggy.

Freezing

You can freeze chickpeas or grilled zucchini on their own, but yogurt sauce doesn’t freeze well — it can separate. Thaw veggies and reheat before assembling for best texture.

Reheating

Warm the wrap gently in a skillet or microwave for a minute or two before eating to refresh flavors and soften the tortilla.

Why You’ll Love This Recipe

Here’s why this wrap is a new favorite:

Quick and Easy: Ready in just 20 minutes — perfect for busy days.
Bursting with Flavor: Grilled veggies, tangy sauce, and salty feta delight every bite.
Healthy & Balanced: Packed with plant protein and fresh ingredients.
Customizable: Swap herbs, spices, or add extras to suit your taste.
Great for Any Meal: Perfect lunch, dinner, or a portable meal prep!

Ash Tyrrell