Mediterranean Chickpea Wrap

I threw this together on a weeknight when the fridge looked bare, and it turned into one of those accidental wins. The chickpeas got crispy at the edges, the yogurt sauce pooled into the veggies, and suddenly I had something that tasted like I'd planned it. Now it's my go-to when I want something filling without the fuss.

I made these for a friend who claimed she didn't like chickpeas. She ate two wraps standing at the counter, then asked for the recipe before she left. Sometimes the right spices and a little char can change someone's mind completely.

Ingredients

• Chickpeas: Draining and patting them dry helps them crisp up instead of steaming in the pan.
• Ground cumin: This is the backbone of the flavor, earthy and warm without being sharp.
• Smoked paprika: Just enough to add a hint of depth and a faint sweetness.
• Greek yogurt: Thick and tangy, it balances the richness of tahini without thinning out.
• Tahini: Stir it well before measuring since the oil separates, or your sauce will be grainy.
• Cucumber: Dice it small so it distributes evenly and doesn't make the wrap soggy.
• Cherry tomatoes: Halving them releases just enough juice to moisten everything without soaking the tortilla.
• Kalamata olives: Briny and bold, they cut through the creaminess and keep each bite lively.
• Feta cheese: Optional, but it adds salty little pockets that make the wrap feel indulgent.
• Whole wheat tortillas: Sturdy enough to hold everything without tearing when you fold.

Instructions

Crisp the chickpeas:

Warm the olive oil in a skillet over medium heat, then add the chickpeas and spices. Stir them every minute or so, letting them sit long enough to get golden and a little crispy at the edges.

Whisk the sauce:

Combine the yogurt, tahini, lemon juice, garlic, and salt in a small bowl until smooth. If it's too thick, add a teaspoon of water at a time.

Assemble the wraps:

Lay a tortilla flat and spread a few spoonfuls of sauce down the center. Pile on the chickpeas, then scatter the cucumber, tomatoes, onion, olives, parsley, and feta over the top.

Roll and serve:

Fold the sides in, then roll from the bottom up, tucking as you go. Slice in half on the diagonal and eat right away.

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My neighbor once asked if I had leftovers because the smell drifted through the window. I handed her a wrap through the door, and she texted me an hour later asking if I'd consider meal prepping for her family. I didn't, but it was a good reminder that simple food done right can feel like a gift.

Making It Your Own

You can swap the chickpeas for white beans if that's what you have, though they won't crisp quite the same. A handful of baby spinach or shredded romaine adds crunch without changing the flavor. If you like heat, a pinch of Aleppo pepper or a drizzle of harissa in the sauce wakes everything up.

Storing and Reheating

These wraps hold up well in the fridge for a day, wrapped tightly in foil or parchment. The chickpeas soften a bit, but the flavors settle and deepen. If you want to refresh them, unwrap and toast the whole thing in a dry skillet for a minute on each side.

Serving Suggestions

I like these with a handful of crispy pita chips on the side, or a small bowl of hummus for dipping between bites. A glass of something cold and citrusy, like lemonade or iced tea, cuts through the richness. If you're feeling fancy, a chilled white wine with a little acidity works beautifully.

• Serve with a simple side salad dressed in lemon and olive oil.
• Add a few pickled peppers or turnips for extra tang.
• Double the sauce and use the extra as a dip for raw veggies.

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This wrap has earned its place in my regular rotation because it never disappoints and never demands much. It's proof that a handful of good ingredients and ten minutes at the stove can turn into something worth repeating.

Recipe Questions & Answers

→ How can I make this dish vegan?

Use plant-based yogurt in place of Greek yogurt and omit the feta cheese to create a fully vegan version without compromising flavor.

→ What spices are used to season the chickpeas?

The chickpeas are sautéed with ground cumin, smoked paprika, ground coriander, salt, and black pepper to develop a warm, smoky, and fragrant seasoning.

→ What type of bread works best for the wrap?

Large whole wheat tortillas or flatbreads provide the ideal sturdy yet soft base to hold the flavorful fillings without breaking.

→ Can I prepare the sauce in advance?

Yes, the yogurt-tahini sauce can be whisked together a few hours ahead and stored in the refrigerator to allow flavors to meld.

→ What are good additions for extra greens?

Shredded lettuce or baby spinach can be added inside the wrap for additional texture and freshness.