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Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt Recipe
Ash Tyrrell

Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt Recipe

I just made the Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt, 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.
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 large tortillas or flatbreads – Whole wheat adds more fiber gluten‑free works too.
  • 200 g 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.
  • 100 g crumbled feta cheese – Freshly crumbled feta tastes better than pre‑packaged chunks.
  • 15 ml 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.
  • 8 g fresh herbs parsley, mint, or dill, finely chopped – Fresh herbs make the sauce pop.
  • 5 ml lemon juice – Fresh lemon adds bright acidity.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Spread a generous layer of herbed yogurt down the center of each tortilla. Add grilled zucchini, chickpeas, and crumbled feta evenly.
  5. 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!

Notes

  • 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.