Roasted Veggie & Chickpea Wrap
A quick and nutritious wrap filled with seasoned roasted vegetables, crispy chickpeas, and creamy feta-yogurt dressing, perfect for busy days.
Ingredients
For the roasted filling
- 1 can 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 1 red bell pepper, sliced
- 1 1 zucchini, sliced into half-moons
- 1 small 1 small red onion, sliced
- 2 tbsp 2 tbsp (30 ml) olive oil For roasting vegetables
- 1/2 tsp 1/2 tsp (1 g) smoked paprika
- 1/2 tsp 1/2 tsp (1 g) garlic powder
- Salt & pepper, to taste
For assembly
- 4 large 4 large whole wheat tortillas or wraps
- 1 cup 1 cup (30 g) baby spinach or arugula
For the dressing
- 1/2 cup 1/2 cup (120 g) Greek yogurt
- 1/4 cup 1/4 cup (40 g) crumbled feta cheese
- 1 tbsp 1 tbsp (15 ml) lemon juice
- 1 tbsp 1 tbsp (15 ml) olive oil
- 1 small clove 1 small garlic clove, minced
- 1 tbsp 1 tbsp (3 g) chopped fresh dill or parsley
Instructions
Preparation and Roasting
- Preheat oven to 400°F (200°C).
- On a large baking sheet, toss chickpeas, bell pepper, zucchini, and onion with olive oil, paprika, garlic powder, salt, and pepper.
- Roast for 20–25 minutes, stirring halfway, until veggies are tender and chickpeas are golden and crispy.
Making the Dressing
- While roasting, make the dressing: In a bowl, whisk together Greek yogurt, feta, lemon juice, olive oil, garlic, dill, salt, and pepper until smooth and creamy.
Assembly
- To assemble, spread a spoonful of feta-yogurt dressing on each tortilla.
- Top with spinach, roasted veggies, and chickpeas.
- Drizzle with extra dressing, roll tightly, and slice in half.
- Serve warm or chilled.
Notes
For best flavor, use a variety of seasonal vegetables. Leftovers can be stored in an airtight container for up to 3 days.