Dinner

Grilled Zucchini & Feta Chickpea Wrap with Herbed Yogurt Recipe

Bylina moretti January 10, 2026January 10, 2026

Introduction

This grilled zucchini and feta chickpea wrap is a light, flavorful vegetarian option perfect for lunch or dinner. The smoky grilled zucchini pairs wonderfully with creamy feta and protein-rich chickpeas, all brought together with a refreshing herbed yogurt sauce.

Three rolled wraps stacked on top of each other on a white marbled surface, each wrap showing three clear layers inside: the outer layer is a grilled light brown flatbread with dark grill marks, the middle layer is a creamy white sauce with green herbs mixed in, and the inner layer contains golden brown chickpeas and chopped green zucchini pieces lightly charred with seasoning. The wraps are cut at an angle to display the filling clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

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

Tips & Variations

Swap feta with goat cheese or halloumi for a different flavor and texture.
Add fresh greens like arugula or spinach for extra crunch and nutrition.
This wrap is great served warm or cold, making it ideal for meal prep.

Storage

Store any leftover wraps in an airtight container in the refrigerator for up to 1 day. The yogurt sauce can cause the wrap to become soggy over time, so for best results, store components separately and assemble just before eating. Reheat wraps gently in a microwave or on a warm skillet if you prefer them warm.

How to Serve

A close-up of three stacked wraps, each cut in half to show fillings inside soft, lightly grilled flatbreads with brown grill marks. Inside each wrap, there is a thick base layer of creamy white sauce containing green herbs, followed by a middle layer of golden-brown chickpeas with some charred spots. The top layer consists of chopped green zucchini pieces with a slightly roasted texture. The wraps are placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly and save time. Just drain and rinse them before using.

What can I substitute if I don’t have fresh herbs?

Use dried herbs like parsley or dill, but reduce the quantity since dried herbs are more concentrated. Alternatively, a small pinch of dried herbs mixed into the yogurt can add flavor.