Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt

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Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt is one of those meals that hits every craving — smoky grilled veggies, creamy feta, and tangy herbed yogurt, all bundled in a warm flatbread. It’s one of my go-to recipes when I need something quick, wholesome, and full of flavor.

Inspired by late-summer produce and the ease of weeknight cooking, this wrap is perfect for lunch, dinner, or even packed picnics. The ingredients are simple, but the combination is anything but ordinary. It’s fresh, satisfying, and always a hit at the table.

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What Makes It So Good

This grilled zucchini and feta chickpea wrap with herbed yogurt is more than just convenient — it’s satisfying in every bite. The smoky char on the zucchini plays perfectly against the creamy, briny feta, while chickpeas add heartiness without making it heavy. The cool herbed yogurt sauce ties everything together, giving each mouthful a fresh, tangy finish.

It’s the kind of recipe that works for any season, but it especially shines when zucchini is in abundance. Plus, it’s vegetarian, rich in plant-based protein, and comes together in just 20 minutes — ideal for busy nights or effortless meal prep.

I often pair it with my light Greek Orzo Salad or a scoop of Roasted Zucchini Hummus for a colorful Mediterranean-style plate. Simple, vibrant, and packed with real flavor — that’s what makes this wrap a recipe worth keeping.

 Ingredients & Preparation

 Ingredient Breakdown

This recipe keeps things simple and seasonal — just a handful of fresh, pantry-friendly ingredients deliver loads of flavor and texture. Here’s everything you need:

These ingredients blend beautifully into a wrap that’s both filling and refreshingly light. The feta brings richness, the chickpeas bring protein, and the herbs bring brightness.

 Tools & Smart Substitutions

What you’ll need:

• A grill pan or outdoor grill

• Mixing bowl for the yogurt sauce

• Tongs or spatula for turning the zucchini

• Knife and cutting board

• A clean dish towel (for warming tortillas)

Simple swaps that work well:

• Flatbreads: Swap for whole grain pita, lavash, or gluten-free wraps.

• Yogurt: Try plant-based yogurt (like coconut or almond-based) for a vegan version.

• Feta: Use vegan feta or leave it out if you’re dairy-free.

• Zucchini: Thin-sliced eggplant or bell pepper works great if zucchini isn’t on hand.

• Herbs: A mix of dill and parsley adds a fresh bite, but you can use whatever’s in your garden.

This kind of flexibility is why this wrap ends up on my meal plan week after week. It fits easily into a Mediterranean-style diet and layers well with other dishes like the Chickpea Beet and Feta Salad or even a light Spinach Zucchini Chickpea Bake.

 Cooking Instructions & Tips

 Step-by-Step Cooking Method

This wrap comes together quickly — just a bit of grilling, mixing, and layering. Follow these simple steps to bring out the best in each ingredient.

Step 1: Preheat Your Grill
Start by preheating a grill pan or outdoor grill over medium heat. You want it hot enough to give the zucchini those beautiful sear marks without burning.

Step 2: Prepare the Zucchini
Lightly brush the sliced zucchini with olive oil and season with salt and black pepper. Place slices on the hot grill and cook for 2–3 minutes per side, until tender and slightly charred.

Step 3: Mix the Herbed Yogurt
In a small bowl, combine the yogurt, chopped herbs, lemon juice, a pinch of salt, and freshly ground black pepper. Stir until smooth and creamy.

Step 4: Warm Your Flatbreads
Heat your tortillas or flatbreads in a dry skillet or directly on the grill until soft and pliable. This step prevents cracking when folding and gives extra flavor.

Step 5: Assemble the Wrap
Place a layer of grilled zucchini down the center of the flatbread, followed by chickpeas and crumbled feta. Drizzle generously with the herbed yogurt sauce.

Step 6: Wrap and Serve
Fold tightly like a burrito or leave open-faced if serving immediately. Cut in half for easy handling and serve warm.

 Pro Tips for Perfection

• Char counts: Don’t skip grilling the zucchini — it adds depth of flavor that raw zucchini just can’t match.

• Salt your chickpeas: A quick toss in a pinch of salt and olive oil gives canned chickpeas extra punch.

• Double the yogurt sauce: It keeps in the fridge for 3 days and works as a dip or salad dressing.

• Make it portable: Wrap in foil for a packed lunch or outdoor picnic.

Looking to build a full spread? Serve it alongside my Mediterranean Hummus Bowl or the light, tangy Grilled Zucchini Rollups with Lemon Basil Ricotta.

 Serving, Storing & Pairing

 What to Serve With It

This wrap stands strong on its own, but pairing it with a few complementary dishes turns it into a satisfying, Mediterranean-style meal. I love serving it alongside a bright, herbaceous salad or a creamy dip for extra texture and variety.

Try it with a chilled glass of cucumber-mint lemonade or a lemony sparkling water — both highlight the tangy yogurt and fresh herbs in the wrap beautifully.

When I want to round out lunch or create a mezze-style dinner spread, I’ll often add:

• A scoop of this Greek Orzo Salad, packed with olives, tomatoes, and feta for even more Mediterranean flavor.

• Or a small bowl of Chickpea Beet and Feta Salad — it’s earthy, vibrant, and makes a great contrast to the grilled zucchini.

This wrap also pairs beautifully with a crisp white wine like Sauvignon Blanc or a dry rosé — something chilled to keep the meal light and refreshing.

 How to Store and Reheat

Short on time? You can absolutely make parts of this wrap in advance. Here’s how to store and enjoy it again without losing freshness:

• Zucchini: Grill and refrigerate in an airtight container for up to 3 days. Let it come to room temp before adding to the wrap for best flavor.

• Herbed Yogurt: Store in a sealed jar or container in the fridge for up to 3 days. Stir before serving.

• Chickpeas: Can be seasoned ahead and kept in the fridge — just drain well if canned.

Avoid soggy wraps: If you’re meal prepping, keep components separate and assemble right before eating.

Reheat Tip: You don’t need to reheat the grilled zucchini, but if you want your wrap warm, quickly toast the assembled (un-sauced) wrap in a dry skillet for 1–2 minutes per side, then drizzle with yogurt sauce before serving.

When stored separately, these wraps make an excellent make-ahead lunch for busy weekdays. They’re just as flavorful the next day — perhaps even better after the yogurt sauce has had time to mingle.

 Frequently Asked Questions

Can I make this wrap vegan?

Absolutely. Just swap the yogurt for a plant-based option (like almond or coconut yogurt) and use a vegan feta alternative — or skip the cheese entirely for a dairy-free version.

How do I keep the wrap from getting soggy?

Keep all components stored separately until just before eating. Warm your wrap, then layer ingredients and drizzle the yogurt sauce last.

Can I grill the zucchini ahead of time?

Yes! You can grill the zucchini up to 3 days ahead. Store it in an airtight container in the fridge and let it come to room temperature before assembling the wrap.

What other veggies work in place of zucchini?

Thinly sliced eggplant, bell peppers, or even portobello mushrooms make excellent substitutes — just be sure to grill them until tender.

Is this recipe gluten-free?

It can be! Just use certified gluten-free tortillas or flatbreads. Everything else is naturally gluten-free.

Can I use canned chickpeas for this wrap?

Yes, canned chickpeas work perfectly — just be sure to rinse and drain them well. If you have time, tossing them in a little olive oil, lemon juice, and a pinch of salt can give them extra flavor.

Final Thoughts

This grilled zucchini and feta chickpea wrap with herbed yogurt is proof that fast, fresh food doesn’t have to be boring. It’s colorful, satisfying, and loaded with flavor — perfect for easy lunches, weekend gatherings, or weeknight dinners when time is short but your taste buds still want something real.

It reminds me a lot of cozy comfort meals like Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce, but with a vibrant, Mediterranean twist. If you love grilled veggie dishes as much as I do, you might also enjoy this beautifully simple Grilled Zucchini with Feta and Yogurt from A Red Spatula — it captures similar flavors with a slightly different take.

And if you’re looking for more wrap-worthy meals, you’ll definitely enjoy my Roasted Veggie and Hummus Wraps or the cozy, hearty Spinach Zucchini Chickpea Bake.

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