There’s something magical about biting into a Roasted Veggie & Chickpea Wrap with Creamy Feta-Yogurt Dressing. It’s hearty without being heavy, packed with vibrant roasted vegetables, and finished with a tangy dressing that feels like sunshine on your taste buds. Honestly, this is the kind of recipe that makes healthy eating feel effortless. One bite and you’ll wonder why you ever settled for a boring sandwich.
And here’s the part I love most—it comes together in under 40 minutes. No complicated steps, no special equipment. Just real food, roasted to golden perfection, tucked into a warm wrap, and drizzled with a creamy dressing that ties it all together. Have you ever had a meal that feels equally at home at your dinner table, in a packed lunch, or even at a picnic? This one does.
So, let’s roll up our sleeves and make this wrap that’s bound to become your new weeknight favorite. Stick around—I’ll share storage tips, serving ideas, and even a few clever twists you can try next time.
And if you love recipes like this, don’t forget—you can subscribe to get every new one straight to your inbox. Because honestly, why miss out on food this good?
Why This Roasted Veggie & Chickpea Wrap with Creamy Feta-Yogurt Dressing Belongs in Your Kitchen
A quick weeknight hero
Here’s the thing: wraps are lifesavers. When dinner sneaks up on you and you’re this close to ordering takeout, a roasted veggie & chickpea wrap swoops in. Chickpeas roast up with a nutty crunch, bell peppers sweeten in the oven, zucchini caramelizes around the edges, and onions soften into golden ribbons. In just 25 minutes, you’ve got a pan full of color and flavor ready to tuck into warm tortillas.
And unlike some “healthy” meals that leave you prowling the pantry an hour later, this one actually satisfies. Chickpeas bring plant-based protein, veggies add fiber and nutrients, and the feta-yogurt dressing lends richness without weighing you down.
Healthy comfort food that doesn’t feel like “diet food”
You know those recipes that check every nutrition box but feel like punishment? This isn’t one of them. The wrap is hearty, creamy, and a little smoky from the paprika and cumin. It’s the kind of thing you’ll crave not just because it’s “good for you,” but because it tastes amazing.
That tangy feta-yogurt dressing? It clings to the warm veggies in the best way, balancing out the roasted flavors. And since it’s made with Greek yogurt, it sneaks in extra protein and probiotics too. Comforting, satisfying, but still light enough that you won’t feel weighed down afterward.
Ingredients That Make the Wrap Shine
Star players: chickpeas and roasted veggies
Let’s start with the base: chickpeas. When you roast them, they crisp up on the outside while staying tender inside. They give this wrap a nutty, almost meaty texture that’s perfect for anyone craving something hearty but plant-based.
Then there are the vegetables—red bell pepper, zucchini, and red onion. Each one brings its own personality. Peppers add sweetness, zucchini brings a soft bite, and onions give that rich roasted depth. Together, they create a rainbow of flavor that’s as beautiful to look at as it is to eat.
Here’s the ingredient list laid out simply:
| Ingredient | Amount | Notes |
|---|---|---|
| Chickpeas (canned) | 1 can (15 oz / 400 g) | Drained & rinsed |
| Red bell pepper | 1 | Sliced |
| Zucchini | 1 | Half-moons |
| Red onion | 1 | Wedges |
| Olive oil | 2 tbsp (30 ml) | For roasting |
| Smoked paprika | 1 tsp | Flavor boost |
| Ground cumin | 1 tsp | Warm spice |
| Salt & pepper | To taste | Adjust seasoning |
| Whole wheat wraps | 4 | For filling |
The secret sauce: feta-yogurt dressing
If the veggies are the backbone, the dressing is the soul. Creamy feta blends with thick Greek yogurt, brightened by lemon juice, garlic, and fresh herbs. It’s tangy, zesty, and a little salty—exactly what roasted vegetables need.
| Ingredient | Amount | Notes |
|---|---|---|
| Feta cheese | ½ cup (75 g) | Crumbled |
| Greek yogurt | ½ cup (120 g) | Full-fat for creaminess |
| Lemon juice | 1 tbsp (15 ml) | Freshly squeezed |
| Garlic | 1 clove | Minced |
| Fresh dill or parsley | 1 tbsp | Chopped |
Pro tip: if you’ve got mint on hand, toss it in. It adds a cool freshness that’s incredible with roasted veggies.
How to Make the Best Roasted Veggie & Chickpea Wrap
Step-by-step roasting and wrapping
- Preheat the oven to 400°F (200°C).
- Season everything—toss chickpeas, bell pepper, zucchini, and onion with olive oil, paprika, cumin, salt, and pepper.
- Spread on a baking sheet in a single layer. Crowding is the enemy of crisp veggies, so give them space.
- Roast for 20–25 minutes until golden and caramelized. Give the pan a shake halfway through.
- Blend the dressing while veggies roast: feta, yogurt, lemon juice, garlic, and herbs until smooth.
- Warm the wraps in a skillet or microwave so they’re pliable.
- Assemble: spoon roasted veggies and chickpeas into the wrap, drizzle with dressing, and roll it up tight.
Honestly, the hardest part here? Not eating the roasted veggies straight off the pan.
Substitutions and creative twists
One of the best things about this wrap is how flexible it is. Don’t have red bell pepper? Use yellow or green. Not into zucchini? Swap in eggplant or mushrooms. Want more sweetness? Roasted carrots or sweet potatoes work beautifully.
Other options:
- Low-carb version: use lettuce leaves or low-carb tortillas.
- Extra protein: add grilled chicken or turkey slices if you want a meaty boost.
- Creaminess upgrade: sliced avocado inside the wrap makes it feel luxurious.
The point is, once you’ve got the roasting-and-dressing formula down, you can riff endlessly.
Serving, Storing, and Making It Your Own
What to serve with roasted veggie & chickpea wraps
These wraps are plenty filling on their own, but if you want to round out the meal, here are a few easy pairings:
- A light green salad with lemon vinaigrette.
- Roasted potato wedges for a hearty side.
- A bowl of fresh fruit for balance.
- Or just double the dressing and use it as a dip for raw veggies on the side.
And for lunchboxes? Wrap them tightly in foil or parchment paper. They travel well and taste just as good cold.
Tips, storage, and meal-prep hacks
- Storage: Wraps are best eaten fresh, but you can store roasted veggies in the fridge for up to 4 days.
- Dressing: Keeps in a sealed jar for 5 days. If it thickens, just stir in a splash of water or lemon juice.
- Meal prep: Roast a big batch of veggies at the start of the week and use them for wraps, grain bowls, or salads.
Pro tip: assemble wraps only when ready to eat—this keeps them from getting soggy.
Nutrition Information (per serving)
| Calories | Protein | Carbs | Fiber | Fat | Saturated Fat | Sodium |
|---|---|---|---|---|---|---|
| ~340 | 13 g | 42 g | 9 g | 12 g | 4 g | 450 mg |
Frequently Asked Questions (FAQ)
Can I make the roasted veggie & chickpea wrap ahead of time?
Yes, but keep the veggies and dressing separate until you’re ready to eat. Assemble fresh for the best texture.
How do I keep wraps from getting soggy?
Don’t overload with dressing. Spread a little inside the wrap and serve extra on the side for dipping.
Can I make the feta-yogurt dressing dairy-free?
Definitely—use a plant-based yogurt and swap the feta for a dairy-free alternative or hummus.
What’s the best way to reheat leftover wraps?
Warm them gently in a skillet over low heat, or eat them cold—they’re surprisingly delicious straight from the fridge.
Conclusion
The Roasted Veggie & Chickpea Wrap with Creamy Feta-Yogurt Dressing is proof that healthy food can be crave-worthy. It’s smoky, tangy, crunchy, and creamy all in one bite. It works for busy weeknights, meal prep Sundays, or even as a quick grab-and-go lunch.
Next time you’re craving comfort food that’s light but satisfying, give this recipe a shot. And if you love wraps and veggie-packed meals, you’ll also want to try my takes on roasted flatbreads, chickpea salads, and stuffed pita recipes.
For more Mediterranean-inspired meals, check out Balsamic Chicken with Strawberry Basil Relish or Grilled Chicken with Blueberry Balsamic Glaze. Simple, fresh, and delicious—what’s not to love?
If you make this wrap, let me know! Leave a review, snap a photo, or pin it to share with friends. Recipes are meant to be enjoyed together, and I’d love to see your version. Pinterest.
Print
Roasted Veggie & Chickpea Wrap with Creamy Feta-Yogurt Dressing
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Veggie & Chickpea Wrap with Creamy Feta-Yogurt Dressing is everything you want in a quick weeknight meal—hearty, smoky, tangy, and satisfying. Roasted chickpeas and vegetables tucked into a warm whole wheat wrap, finished with a zesty feta-yogurt dressing that ties it all together. Perfect for busy nights, meal prep, or even a picnic lunch.
Ingredients
For the Wraps
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 4 whole wheat wraps or tortillas
For the Feta-Yogurt Dressing
- ½ cup (75 g) feta cheese
- ½ cup (120 g) Greek yogurt
- 1 tablespoon (15 ml) lemon juice
- 1 small garlic clove, minced
- 1 tablespoon fresh dill or parsley, chopped
Instructions
Preheat oven to 400°F (200°C).
Toss chickpeas, bell pepper, zucchini, and onion with olive oil, paprika, cumin, salt, and pepper. Spread evenly on a baking sheet.
Roast for 20–25 minutes, shaking the pan halfway, until veggies are golden and tender.
While veggies roast, blend feta, yogurt, lemon juice, garlic, and herbs until smooth.
Warm wraps until pliable.
Fill each wrap with roasted veggies and chickpeas, drizzle with dressing, and roll tightly.
Serve immediately or wrap in foil for a portable meal.
Notes
For extra crunch, toss in shredded carrots or cabbage before wrapping.
Swap zucchini for eggplant, mushrooms, or roasted sweet potato.
Keep dressing and roasted veggies separate if meal-prepping—assemble fresh for best texture.
Gluten-free? Use corn tortillas or gluten-free wraps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Wraps
- Method: Roasting, Assembling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 wrap
- Calories: ~340
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 13g
- Cholesterol: 20 mg