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Grilled Zucchini

Grilled Zucchini Wraps with Chickpeas and Herbed Yogurt

Discover delightful Grilled Zucchini Wraps featuring smoky zucchini, protein-rich chickpeas, and creamy herbed yogurt for a refreshing summer lunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wrap
  • 2 medium Zucchini Can substitute with eggplant.
  • 1 can Chickpeas Rinsed and drained.
  • 1 cup Feta Cheese Can swap for goat cheese or dairy-free alternative.
  • 1 cup Herbed Yogurt Sauce Mix of yogurt and herbs.
  • 4 pieces Tortillas or Wraps Any flatbread or gluten-free wrap can be used.

Equipment

  • Grill
  • grill pan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat the grill to medium heat, around 350°F (175°C). Allow it to warm up for about 10 minutes.
  2. Slice zucchini into even planks, about 1/4 inch thick, and toss with olive oil, salt, and pepper.
  3. Grill zucchini slices for 4–5 minutes on each side until tender and grilled.
  4. In a bowl, combine chickpeas, crumbled feta cheese, and herbed yogurt sauce. Stir until well mixed.
  5. Lay a tortilla flat, layer with grilled zucchini, and a spoonful of chickpea filling.
  6. Roll the tortilla tightly, tucking in sides as you go, and slice in half if desired.
  7. Serve immediately or let rest for a minute to allow flavors to meld.

Nutrition

Serving: 1wrapCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftovers tightly wrapped in aluminum foil for up to 2 days. Can be frozen for up to 3 months. Reheat in a preheated oven for best results.

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