Grilled Zucchini And Feta Chickpea Wrap With Herbed Yogurt

4 large tortillas or flatbreads

1 medium zucchini (200 g / 7 oz), sliced lengthwise

1 cup cooked chickpeas (160 g / 5.6 oz)

100 g / 3.5 oz feta cheese, crumbled

1 tablespoon olive oil (15 ml)

Salt and black pepper, to taste

½ cup plain yogurt (120 g / 4.2 oz)

1 tablespoon fresh herbs (parsley, mint, or dill), chopped (8 g / 0.3 oz)

1 teaspoon lemon juice (5 ml)

Preheat a grill pan or outdoor grill over medium heat.
Brush zucchini slices lightly with olive oil, then season with salt and black pepper.
Grill zucchini for 2–3 minutes per side, until tender and charred. Remove and set aside.
P id=”instruction-step-4″ style=”margin-bottom: 1em”>4. In a small bowl, mix yogurt, fresh herbs, lemon juice, salt, and pepper to create the herbed yogurt sauce.
P id=”instruction-step-5″ style=”margin-bottom: 1em”>5. Warm the tortillas or flatbreads until pliable.
P id=”instruction-step-6″ style=”margin-bottom: 1em”>6. Layer grilled zucchini, chickpeas, and crumbled feta in each wrap.
P id=”instruction-step-7″ style=”margin-bottom: 1em”>7. Drizzle generously with herbed yogurt sauce.
P id=”instruction-step-8″ style=”margin-bottom: 1em”>8. Fold the wraps tightly, slice if desired, and serve immediately.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🌯Wrap

CuisineMediterranean

Occasions📆Everyday🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 15m