Grilled Zucchini & Chickpea Wrap with Herbed Vegan Yogurt
🌱 Grilled Zucchini & Chickpea Wrap 🌯
This Grilled Zucchini & Chickpea Wrap is a toasted tortilla packed with spiced chickpeas, grilled zucchini, and a thick herbed vegan yogurt. No dairy. No meat. It tastes like a Mediterranean lunch you can eat with both hands.
I love getting real grill marks on the wrap. Dry the zucchini so it chars instead of steaming. The sauce goes on last so the tortilla doesn’t get soggy before it hits the pan. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Wrap 💚
- 🌱 Completely vegan
- 🥒 Grilled zucchini
- 🫘 Spiced chickpeas
- 🥣 Herbed yogurt sauce
- 🔥 Crisp grill marks
- ⏱️ Fast lunch wrap
The Secret to a Wrap That Doesn’t Fall Apart
Don’t overfill it. Sauce on the bottom, zucchini in the middle, chickpeas on top. Roll tight, then toast seam-side down. If the chickpeas are wet from the can, roast them first so they stay crunchy.
Frequently Asked Questions ❓
Can I use a skillet instead of a grill? 🔥
Yes. A dry pan on medium-high gives you the same marks.
What yogurt works? 🥣
Unsweetened coconut, soy, or almond yogurt. Thick is better than drinkable.
Can I meal-prep these? 🧊
Pack the filling and sauce separate. Assemble and toast when you eat.
🌱 Grilled Zucchini & Chickpea Wrap with Herbed Vegan Yogurt
Ingredients 🛒
For the Filling
- 4 large tortillas or wraps
- 1 can (15 oz) chickpeas, drained
- 2 zucchini, sliced lengthwise
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chili flakes
- ¾ teaspoon salt
- ½ cup vegan feta, crumbled (optional)
For the Herbed Yogurt
- ¾ cup unsweetened vegan yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons chopped dill or parsley
- 1 tablespoon chopped mint (optional)
- Pinch of salt
Instructions 👩🍳
- Toss chickpeas with oil, paprika, cumin, chili flakes, and salt. Roast or skillet-toast 8–10 minutes.
- Grill the zucchini 2–3 minutes per side, until marked.
- Stir the yogurt with lemon, garlic, herbs, and salt.
- Spread yogurt on each wrap. Add zucchini, chickpeas, and vegan feta.
- Roll tight. Grill or toast 1–2 minutes per side, until marked. Slice and serve with extra sauce.
Nutrition
| Nutrient | Per wrap (1/4) |
|---|---|
| Calories | 340 |
| Protein | 12g |
| Net carbohydrates | 38g |
| Total carbohydrates | 44g |
| Fiber | 6g |
| Total fat | 13g |
| Sodium | 720mg |
Estimates based on tortillas, chickpeas, zucchini, and herbed vegan yogurt. Exact numbers may vary by wrap brand.
Notes & Tips 💡
- A handful of greens or shredded lettuce adds crunch.
- Warm the tortillas first so they roll without cracking.
- Leftover chickpeas are excellent on salads the next day.
- If the yogurt is thin, stir in a spoon of tahini to thicken it.
This Grilled Zucchini & Chickpea Wrap is smoky, creamy, and packed with herbed yogurt. A lunch wrap that actually tastes like it came off a grill. 🌯🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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