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Chickpea & Feta Wrap with Veggies & Yogurt Sauce

A nutritious and easy-to-make wrap filled with chickpeas, feta cheese, fresh veggies, and a creamy yogurt sauce - perfect for a quick lunch or light dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Wrap Filling
  • 1 cup canned chickpeas, drained and rinsed
  • 1 tbsp olive oil for sautéing chickpeas
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste
  • 1/2 cup crumbled feta cheese
  • 1 cup cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 4 large flour tortillas or wraps
Yogurt Sauce
  • 1 cup plain yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • Salt to taste

Method
 

Preparation
  1. In a skillet over medium heat, heat olive oil. Add chickpeas, paprika, cumin, salt, and black pepper. Sauté for 5–7 minutes until lightly golden and fragrant.
  2. In a small bowl, whisk together yogurt, lemon juice, garlic, olive oil, and salt until smooth.
  3. Warm the wraps slightly to make them pliable.
Assembly
  1. Spread yogurt sauce evenly over each wrap.
  2. Top with seasoned chickpeas, feta cheese, cucumber, tomatoes, and red onion.
  3. Roll up the wraps tightly and serve immediately.

Notes

Store wraps in an airtight container in the refrigerator for up to 2 days. Store yogurt sauce separately to prevent sogginess. For a vegan version, substitute feta and yogurt with plant-based alternatives.