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Greek Chickpea Wraps – Plant-Based Recipes for Dinner

Alright, I have a confession: I might have fallen head over heels for these Greek chickpea wraps. Picture this—warm, soft tortillas hugging a lively mix of tender chickpeas, crisp cucumbers, zesty red onions, and that signature tangy tzatziki (but plant-based, of course). The first time I made these, the burst of freshness paired with creamy, garlicky sauce totally won me over. Plus, they’re super simple, quick, and perfect when you want a satisfying dinner without heating up the whole kitchen. I can’t wait to share this recipe with you because it’s one of those meals that tastes like you worked hard on it but didn’t—just pure deliciousness with zero guilt!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

2 (15-ounce) cans chickpeas, drained and rinsed
1 medium cucumber, diced
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
4 large flour or whole wheat tortillas
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
Salt and black pepper, to taste
Fresh parsley or dill, chopped (optional)

For the Sauce:

1 cup plain vegan yogurt (coconut or almond-based works great)
1 garlic clove, minced
1 tbsp fresh lemon juice
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
Salt, to taste

How I Make It

Step 1:

Start by warming up the olive oil in a skillet over medium heat. Toss in the rinsed chickpeas along with the red wine vinegar, dried oregano, salt, and pepper. Let them sauté for about 8-10 minutes until they turn golden and slightly crispy. This adds a fantastic texture and depth of flavor you don’t get with cold chickpeas straight from the can.

Step 2:

While the chickpeas cook, prepare the sauce by mixing the vegan yogurt, minced garlic, lemon juice, chopped dill, and a pinch of salt in a small bowl. Taste and adjust garlic or lemon juice as you like—this sauce really brings the wrap to life!

Step 3:

Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the Kalamata olives and herbs. Set all these fresh ingredients aside—they’ll add that vibrant crunch and brightness to your wraps.

Step 4:

Warm your tortillas gently in a dry pan or microwave for about 20 seconds—warm wraps fold and eat so much easier, and they hold the filling better.

Step 5:

Assemble your wraps by spreading a generous spoonful of the garlicky yogurt sauce down the center of each tortilla. Layer on the crispy chickpeas, then top with cucumbers, tomatoes, olives, onions, and a sprinkle of fresh parsley or dill.

Step 6:

Fold the sides in and roll it up snugly. Serve immediately while everything is still warm and fresh. You can always slice them in half to show off all those colorful layers, which makes for a pretty presentation!

Variations & Tips

Swap the vegan yogurt sauce for hummus if you’re feeling extra chickpea-y.
Try adding some crumbled vegan feta for a tangier twist.
Want more heat? Add a drizzle of spicy harissa or a sprinkle of red pepper flakes.
Use gluten-free tortillas or lettuce wraps for a low-carb option.
Roast the chickpeas with smoked paprika for a smoky flavor twist.
If your chickpeas seem a bit dry, splash a little water or more olive oil during cooking to keep them moist.

How I Like to Serve It

These wraps are perfect for a quick weeknight dinner, especially with a side of crispy sweet potato fries or a light Greek salad. They also travel well, so pack them up for a picnic or lunch on the go. In warmer months, I love serving these wraps with a cold glass of white wine or a tangy lemonade to complement the fresh flavors.

Notes

Store leftover fillings and sauce separately in airtight containers for up to 3 days.
Reheat chickpeas gently in a skillet or microwave before assembling to regain that freshly cooked warmth.

Closing: Trust me, these Greek chickpea wraps are the kind of meal that’s both satisfying and effortless—making weeknight dinners something to look forward to!