Bright, tangy, filling without being heavy. This wrap tastes like something you would pack for a long park afternoon — the kind where nobody is checking the time and the kids are inventing games with sticks.
\n\n\n\nWe discovered this combination on a family trip to a Mediterranean restaurant that our kids were suspicious of. My daughter tried the chickpea wrap “just to be polite” and then asked for seconds. Now it is a weekly staple in our house. The tzatziki is what makes it — cool and tangy against the earthy chickpeas.
\n\n\n\nNo cooking required, which means this is my go-to for days when turning on the stove feels like too much. Everything goes in a bowl, gets tossed, gets wrapped, and suddenly lunch exists.
Mediterranean Chickpea Wrap
A fresh, protein-packed wrap with seasoned chickpeas, crisp cucumber, tomatoes, tangy feta, and creamy tzatziki.
Ingredients
Method
- In a medium bowl, toss the chickpeas with olive oil, lemon juice, oregano, salt, and pepper. Lightly mash a few with a fork for texture — you want some whole and some broken.
- Add the diced cucumber, quartered tomatoes, red onion, and feta. Toss gently to combine.
- Warm the tortillas or pita in a dry skillet for 30 seconds per side (this makes them pliable and less likely to tear).
- Spread a generous layer of tzatziki down the center of each wrap.
- Spoon the chickpea mixture on top. Add fresh herbs if you have them.
- Fold in the sides and roll up tightly. Cut in half on the diagonal and serve.
Notes
These hold up great in a lunchbox. Wrap tightly in foil and they will keep for several hours without getting soggy. Pack the tzatziki on the side if you are making them more than an hour ahead.
