Have you ever bitten into something so simple yet so layered with flavor that you instantly thought—why haven’t I been making this all along? That’s exactly the feeling you’ll get with this Grilled Zucchini & Feta Chickpea Wrap with Herbed Yogurt. Smoky, salty, creamy, and fresh all at once—it’s the kind of recipe that transforms ordinary weeknights into something just a little bit special.
And here’s the part I love most: it feels indulgent, but it’s actually pretty wholesome. You’re getting protein from chickpeas, a punch of flavor from feta, and that light char on zucchini that makes it taste almost meaty. Then there’s the herbed yogurt drizzle—it ties everything together in a cool, tangy way that makes every bite sing.
So if you’re looking for something quick, filling, and versatile, this wrap is about to become a go-to in your kitchen. Let’s dive in—I’ll even share a few tips to make it foolproof. And if you’d like recipes like this delivered straight to your inbox, be sure to subscribe—you won’t want to miss what’s coming next.
Why You’ll Love This Grilled Zucchini & Feta Chickpea Wrap with Herbed Yogurt
The charm of grilled zucchini
Here’s the thing about zucchini—it can be bland if left raw, but throw it on the grill? Whole different story. Suddenly it’s smoky, tender, and just a little sweet. When those char marks show up, you know it’s about to taste amazing. This is why it’s the star of the wrap.
Chickpeas and feta: the duo that works every time
Chickpeas are hearty and filling, but on their own, they can lean earthy. Add feta to the mix, though, and you get this salty, creamy balance that makes the wrap taste far more indulgent than it really is. I promise, you won’t even miss meat in this one.
Breaking Down the Recipe
Ingredients you’ll need
Here’s what goes into the wrap (for 2–4 servings):
| Ingredient | Amount | Notes |
|---|---|---|
| Large tortillas/flatbreads | 4 | Use whole wheat or gluten-free if you like |
| Zucchini | 1 medium (200 g) | Slice lengthwise for even grilling |
| Cooked chickpeas | 1 cup (160 g) | Canned or freshly cooked |
| Feta cheese | 100 g / 3.5 oz | Crumbled, or swap for vegan feta |
| Olive oil | 1 tbsp (15 ml) | For brushing zucchini |
| Salt & black pepper | To taste | Season generously |
| Plain yogurt | ½ cup (120 g) | Greek yogurt gives creaminess |
| Fresh herbs | 1 tbsp (parsley, mint, dill) | Mix for brightness |
| Lemon juice | 1 tsp (5 ml) | Adds tang |
Tools that make life easier
- Grill pan or outdoor grill for those char marks.
- Sharp chef’s knife for slicing zucchini.
- Small bowl for mixing the yogurt sauce.
- Tongs to flip zucchini without tearing it.
Step-by-Step Cooking Guide
Grilling the zucchini to perfection
First, preheat your grill or grill pan over medium heat. Brush zucchini slices lightly with olive oil—just enough so they don’t stick. Sprinkle with salt and pepper. Grill them for 2–3 minutes on each side, until tender and beautifully charred. Don’t overcook; you want them soft but not mushy.
Assembling the wrap like a pro
Warm the tortillas slightly so they roll without cracking. Start layering: chickpeas first (they create a base), then zucchini, then crumble over the feta. Drizzle with that herbed yogurt sauce and roll it up snugly. Here’s a tip: tuck the sides in as you roll to keep everything contained.
Elevating the Experience
Serving ideas & flavor pairings
This wrap pairs beautifully with a light side. Think: lemony couscous, roasted potato wedges, or even just a crisp cucumber-tomato salad. If you’re packing it for lunch, throw in a handful of olives on the side—it really rounds out the Mediterranean vibe.
Tips, storage & make-ahead advice
- Make the herbed yogurt ahead; it keeps in the fridge for 2–3 days.
- Grill extra zucchini—you’ll thank yourself when you toss it into salads later.
- Wraps can be made a few hours in advance and stored tightly in foil or parchment. Just keep the sauce separate until serving to avoid sogginess.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 12 g |
| Carbohydrates | 38 g |
| Fat | 14 g |
| Fiber | 7 g |
| Sugar | 4 g |
| Sodium | 480 mg |
Frequently Asked Questions
Can I make this wrap vegan?
Absolutely. Swap the feta for a vegan alternative and use a dairy-free yogurt. The flavors still hold up beautifully.
How long does it stay fresh?
The wraps are best eaten fresh, but you can store them in the fridge for up to 24 hours. Keep the yogurt sauce separate until just before eating.
What herbs are best in the yogurt sauce?
Parsley and dill bring freshness, but mint adds a cooling note that pairs incredibly well with zucchini. Try a combo for the best balance.
Can I use canned chickpeas?
Yes—just drain and rinse them well. If you want extra flavor, toss them with a pinch of paprika or cumin before adding them to the wrap.
How do I stop the wrap from falling apart?
Warm the tortillas first so they’re pliable. Layer ingredients evenly and don’t overfill. Tucking in the sides before rolling helps too.
Conclusion
There’s something so satisfying about food that’s both simple and layered with flavor—and this Grilled Zucchini & Feta Chickpea Wrap with Herbed Yogurt nails it. From the smoky zucchini to the salty feta and cooling sauce, every bite has balance.
This recipe isn’t just dinner—it’s the kind of thing you’ll crave for lunch, picnics, or even meal-prep Sundays. And the best part? It’s ready in just 20 minutes.
If you loved this, you might also enjoy:
- Grilled Chicken with Strawberry Balsamic Glaze & Rictta Salata Orzo Salad
- Grilled Chicken with Strawberry Balsamic Glaze & Feta Orzo Salad
- Mediterranean Chicken Balsamic & Orzo with Feta & Grilled Zucchini
I’d love to hear how it turns out in your kitchen. Leave a review, share your photos on Pinterest, or tag me if you make it—because recipes like this are always better when shared.
Print
Grilled Zucchini & Feta Chickpea Wrap with Herbed Yogurt – 5 Irresistible Flavors You’ll Love
- Total Time: 20 minutes
- Yield: 2–4 servings 1x
- Diet: Vegetarian
Description
Smoky grilled zucchini, creamy feta, hearty chickpeas, and a cool herbed yogurt drizzle all rolled up in warm tortillas—this wrap is quick, fresh, and loaded with flavor. Ready in just 20 minutes, it’s perfect for an easy weeknight dinner, lunch prep, or even a picnic meal.
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 / 0.17 fl oz)
Instructions
Preheat a grill or grill pan over medium heat. Brush zucchini slices with olive oil and season with salt and pepper. Grill for 2–3 minutes per side, until tender and lightly charred.
In a small bowl, combine yogurt, chopped herbs, and lemon juice. Season with salt and pepper to taste.
Warm tortillas or flatbreads until soft and pliable.
Layer chickpeas, grilled zucchini, and crumbled feta onto each wrap.
Drizzle generously with herbed yogurt sauce.
Roll up tightly, slice in half if desired, and serve immediately.
Notes
Swap feta for a dairy-free alternative and yogurt for coconut yogurt to make this wrap fully vegan.
Grill extra zucchini to use in salads or bowls throughout the week.
For more flavor, toss chickpeas with paprika or cumin before adding them.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Wraps, Main Dish, Lunch
- Method: Grilling + Assembling
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 14 g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 12 g
- Cholesterol: 18 mg