Roasted Veggie & Chickpea Wrap with Creamy Feta-Yogurt Dressing

Roasted Veggie & Chickpea Wrap with Creamy Feta-Yogurt Dressing

🥙 Ingredients

For the Roasted Veggies & Chickpeas:

• 1 cup canned chickpeas (drained & rinsed)

• 1 zucchini, sliced

• 1 red bell pepper, sliced

• 1 small red onion, sliced

• 1 cup cherry tomatoes

• 2 tbsp olive oil

• 1 tsp paprika

• ½ tsp cumin

• ½ tsp garlic powder

• ½ tsp dried oregano

• Salt & black pepper to taste

For the Creamy Feta-Yogurt Dressing:

• ½ cup Greek yogurt

• ¼ cup crumbled feta cheese

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 small garlic clove (minced)

• 1 tbsp chopped fresh parsley (optional)

• Salt & pepper to taste

For the Wrap:

• 4 whole wheat tortillas or flatbreads

• Fresh spinach or lettuce

• Sliced cucumbers (optional)

👩‍🍳 Instructions

1. Preheat oven to 400°F (200°C).

2. In a bowl, toss chickpeas, zucchini, bell pepper, onion, and tomatoes with olive oil and spices.

3. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.

4. Meanwhile, mix all dressing ingredients in a bowl until smooth and creamy.

5. Warm the tortillas slightly.

6. Assemble: Add spinach, roasted veggies, and chickpeas to the wrap. Drizzle generously with feta-yogurt dressing.

7. Fold tightly, slice in half, and serve warm.

💡 Tips

• Add grilled chicken for extra protein.

• Use hummus for extra creaminess.

• Store dressing in fridge up to 3 days.

❓ Q & A

Q1: Can I make this vegan?
Yes! Replace Greek yogurt with dairy-free yogurt and feta with vegan feta or nutritional yeast.

Q2: Can I air-fry the veggies instead?
Yes, air-fry at 375°F (190°C) for 12–15 minutes, shaking halfway.

Q3: How do I store leftovers?
Store roasted veggies and dressing separately in airtight containers for up to 3 days.

Q4: Can I meal prep this?
Absolutely! Keep ingredients separate and assemble fresh for best texture.

Q5: What can I serve with it?
Serve with a side salad, sweet potato fries, or lentil soup.