Roasted Eggplant and Chickpea Wraps with Yogurt

• 1 large eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 whole wheat tortillas
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)
• Handful of cherry tomatoes, halved

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss eggplant and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
3. 3 Spread on a baking sheet and roast for 30 minutes, stirring halfway through.
4. 4 While roasting, mix yogurt with minced garlic and lemon juice.
5. 5 Warm tortillas according to package instructions.
6. 6 Once vegetables are roasted, assemble wraps by spreading yogurt mixture on each tortilla.
7. 7 Top with roasted eggplant and chickpeas, parsley, feta if using, and cherry tomatoes.
8. 8 Fold wraps tightly and serve immediately.

Equipment

• Baking sheet
• Mixing bowl
• T spatula

Variations

• Add grilled chicken for a non-vegetarian option.
• Use tahini instead of yogurt for a Middle Eastern twist.

Substitutions

• Swap whole wheat tortillas for gluten-free wraps if needed.
• Use vegan yogurt for a dairy-free version.

Pairings

• A crisp cucumber salad.
• A glass of chilled white wine or sparkling water with lemon.

Nutrition

Tips

• For extra flavor, sprinkle some za'atar over the roasted veggies.
• Make ahead by roasting the veggies earlier in the day and assembling just before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat.

Freezing: Wraps freeze well for up to 1 month. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a simple green salad or a bowl of lentil soup.
• Pair with a refreshing cucumber yogurt sauce on the side.

FAQ