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Mediterranean Chickpea Wrap

A fresh, protein-packed wrap with seasoned chickpeas, crisp cucumber, tomatoes, tangy feta, and creamy tzatziki.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 wraps
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 cucumber diced
  • 1 cup cherry tomatoes quartered
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion thinly sliced
  • 4 large flour tortillas or pita bread
  • 1/2 cup tzatziki sauce store-bought or homemade
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • Fresh mint or parsley for garnish optional

Method
 

  1. 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.
  2. Add the diced cucumber, quartered tomatoes, red onion, and feta. Toss gently to combine.
  3. Warm the tortillas or pita in a dry skillet for 30 seconds per side (this makes them pliable and less likely to tear).
  4. Spread a generous layer of tzatziki down the center of each wrap.
  5. Spoon the chickpea mixture on top. Add fresh herbs if you have them.
  6. 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.