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Mediterranean chickpea wrap with roasted peppers, zucchini, whipped feta, and tahini drizzle ready to serve
Isaac blogger

High-Protein Mediterranean Chickpea Power Wraps

Mediterranean-style chickpea wraps made with roasted vegetables, herbed chickpeas, whipped feta, and a light tahini drizzle. A balanced, filling option for lunch or dinner that works well for meal prep.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4
Course: dinner, Lunch
Cuisine: Mediterranean-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • Roasted Vegetables
  • 1 cup zucchini, sliced
  • 1 cup red bell pepper, sliced
  • 1 cup yellow bell pepper, sliced
  • 1 small red onion, sliced
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • Herbed Chickpeas
  • 1 can chickpeas, rinsed and drained
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Whipped Feta Spread
  • ½ cup feta cheese
  • ¼ cup plain Greek yogurt
  • 1 teaspoon olive oil
  • 1 teaspoon lemon zest
  • Tahini Drizzle
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1–2 tablespoons water
  • Pinch of salt
  • To Assemble
  • 4 whole wheat or spinach wraps
  • 2 cups spinach or arugula
  • ¼ cup sliced cucumbers

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Roast the vegetables
  4. Preheat oven to 400°F (205°C). Spread zucchini, peppers, and onion on a baking sheet. Toss with olive oil, salt, and pepper. Roast for 15–18 minutes, until tender and lightly caramelized. Set aside to cool slightly.
  5. Season the chickpeas
  6. In a bowl, combine chickpeas, oregano, smoked paprika, garlic powder, lemon juice, and salt. Lightly mash so some chickpeas remain whole.
  7. Make the whipped feta
  8. Blend feta, Greek yogurt, olive oil, and lemon zest until smooth, or mash by hand for a thicker texture.
  9. Prepare the tahini drizzle
  10. Whisk tahini, lemon juice, water, and salt until smooth and pourable.
  11. Assemble the wraps
  12. Lay wraps flat. Spread whipped feta evenly, add greens, chickpeas, roasted vegetables, and cucumbers. Drizzle with tahini sauce. Roll tightly and serve.

Notes

  • • Roast vegetables until tender and lightly caramelized for best texture.
    • Allow vegetables to cool slightly before assembling to prevent sogginess.
    • Keep fillings centered when rolling wraps to prevent tearing.
    • Keep dairy ingredients refrigerated until needed.
    • Refrigerate leftovers within 2 hours in an airtight container and store up to 3 days.
    • Discard if odor, texture, or appearance changes.