Roasted Veggie & Chickpea Wrap with Creamy Feta-Yogurt Dressing

Ingredients

Yields: Bakers dozen(13) + 4 or 5

For the Roasted Veggies & Chickpeas:

• 1 cup canned chickpeas (drained & rinsed)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp dried oregano
• Salt & black pepper to taste

For the Creamy Feta-Yogurt Dressing:

• ½ cup Greek yogurt
• ¼ cup crumbled feta cheese
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 small garlic clove (minced)
• 1 tbsp chopped fresh parsley (optional)
• Salt & pepper to taste

For the Wrap:

• 4 whole wheat tortillas or flatbreads
• Fresh spinach or lettuce
• Sliced cucumbers (optional)

Description

Soft, chewy, and full of old-fashioned flavor, these molasses cookies are a comforting classic. The rich sweetness of molasses pairs perfectly with a hint of warm spices like cinnamon and ginger, creating a cookie that’s both hearty and nostalgic. Perfect with a cup of tea or coffee, a glass of milk. These cookies stay tender for days and are sure to become a family favorite.

Preparation

Preheat oven to 400°F (200°C).

1. In a bowl, toss chickpeas, zucchini, bell pepper, onion, and tomatoes with olive oil and spices.

2. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.

3. Meanwhile, mix all dressing ingredients in a bowl until smooth and creamy.

4. Warm the tortillas slightly.

5. Assemble: Add spinach, roasted veggies, and chickpeas to the wrap. Drizzle generously with feta-yogurt dressing.

6. Fold tightly, slice in half, and serve warm.