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Mediterranean Roasted Veggie & Chickpea Wrap with Creamy Feta-Yogurt Dressing

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A hearty Mediterranean wrap featuring roasted veggies and chickpeas, complemented by a creamy feta-yogurt dressing.

Ingredients

Scale
  • 2 cups mixed bell peppers, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked or canned chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 4 large whole-wheat or plain tortillas/wraps
  • 1/2 cup plain Greek yogurt
  • 1/3 cup crumbled feta cheese
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • Handful of fresh parsley or spinach for filling

Instructions

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
  2. Toss sliced peppers, zucchini, red onion, cherry tomatoes, and chickpeas with olive oil, oregano, salt, and pepper. Spread in a single layer.
  3. Roast for 20–25 minutes, stirring once halfway, until vegetables are tender and edges caramelize.
  4. While the veggies roast, whisk Greek yogurt, crumbled feta, minced garlic, and lemon juice in a bowl. Taste and adjust salt or lemon as needed. If you prefer a thinner dressing, add 1–2 tablespoons of water.
  5. Warm tortillas in a dry skillet or wrap in foil and heat in the oven for 5 minutes.
  6. Build each wrap: spoon roasted veggies and chickpeas down the center, drizzle with feta-yogurt dressing, and add fresh parsley or spinach. Fold and serve immediately.

Notes

Store leftover roasted veggies and chickpeas in an airtight container for up to 3 days. Keep the dressing separate to prevent sogginess.

Nutrition

Find it online: https://recipesunfolded.com/mediterranean-roasted-veggie-chickpea-wrap/

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