Roasted Veggie & Chickpea Wrap with Creamy Feta-Yogurt Dressing

Ingredients

Yields: Serves 4

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

A vibrant medley of oven-roasted seasonal vegetables and seasoned chickpeas, nestled in a soft tortilla. Finished with a house-made creamy Feta-Yogurt dressing for a tangy, protein-rich bite that’s both satisfying and light.

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.

Tips

  • Add grilled chicken for extra protein.
  • Use hummus for extra creaminess.
  • Store dressing in fridge up to 3 days.