Fast Roasted Chickpea Tzatziki Wrap
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Elavate your tastebuds with this Chickpea Tzatziki wrap recipe. The crispy, smoky roasted chickpeas, crunchy salad and salty feta, together make the perfect mid week lunch. Top with Tzatziki to make these mouthwatering, meatless vegetarian gyros.
Table of Contents
Ingredients
Chickpeas
Chickpeas are a key ingredient and the star of the show. Just season and add the spices before baking. You’ll love the flavour of these crispy chickpeas.
Lime & Cucumber
The perfect partners for flavour & freshness in this Greek cucumber dip. The most important element of the tzatziki sauce is the grated cucumber for me. Together with a squeeze of lime, they make the recipe so bright and refreshing.
Greek Yogurt
I make this tzatziki recipe less calorific by using 0% fat yogurt, but this is a matter of preference. Just be sure to stick to unsweetened Greek yogurt, rather than any sweetened natural yogurt.
See the recipe card for full information on all ingredients and quantities.
How to make this recipe
- Rinse, drain and pat dry the chickpeas with a clean tea towel (Image 1).
- On a foil lined baking tray, scatter the chickpeas with the oil, paprika, cayenne pepper and oregano. Season with salt and pepper and shake the tray to evenly coat everything. Pop in the oven for 20 minutes (Image 2).
3. After 20 minutes remove from oven and leave to cool (Image 3).
4. Add the grated cucumber (squeezed of excess moisture), Greek yogurt, lime juice and chopped mint to a bowl and mix together to make the Tzatziki. Season generously with salt (Image 4).
5. Heat a griddle pan or non stick pan and dry toast the flat bread for around 1 minute. Use your tongs to gently fold the flatbread lengthways to form the shape of the gyros.
To assemble the gyros start by adding a thick layer of tzatziki, a couple of lettuce leaves, the remaining sliced cucumber, a handful of smoky chickpeas, tomatoes, onion and some crumbled feta. Enjoy! (Image 5).
For more recipe inspiration, try my : Goats Cheese Tart with Roasted Cherry Tomatoes, Easy Tzatziki and The Best Turkey Sandwich in 10 minutes!
Tips for the best results
Crispy Chickpeas: Before roasting, ensure your chickpeas are completely dry, by patting them with a paper towel after fully draining.
Use different spices: Add extra flavours to your roasted chickpeas by tossing them in a blend of your favourite spices. I used paprika, cayenne pepper and oregano. You can also increase the heat by adding some chilli flakes.
Heat on high : Roast the chickpeas at a high temperature (around 400°F/200°C) to get them crispy on the outside while maintaining a tender inside. Shake the pan occasionally for even roasting and keep an eye on them after 20 minutes to ensure they don’t burn!
Fresh Tzatziki: Make your tzatziki sauce from scratch using Greek yogurt, finely diced cucumber and lime juice will ensure a burst of fresh flavours in every bite.
Soft Wraps: Warm your flatbreads before assembling the wrap. I dry toasted mine in a griddle pan, while folding them over.
If you love Tzatziki, you’ll love this Sweet Chilli Halloumi Wrap recipe.
Try some Autumn Warming Soups to serve as a starter and to make this recipe more substantial.
FAQs
Yes you can! Tzatziki can be made ahead and refrigerated. Make sure you stir before using to maintain the creamy consistency
Customise the wrap with your favourite veggies like cherry tomatoes, red onions, peppers, cucumbers and different types of lettuce.
Make sure your lettuce is dry and add the Tzatziki and crispy chickpeas at the last minute!
Great idea! You can roast a larger quantity of chickpeas and store them separately. Store the Tzatziki separately too and assemble the wraps just before eating to maintain freshness and crunch.
If you want to make this meal more substantial, add a soup starter : Easy Bacon and Lentil Soup or Easy Carrot and Coriander Soup
If you tried this Chickpea Tzatziki Wrap recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Fast Roasted Chickpea Tzatziki Wrap
Ingredients
- 400 g 240g drained weight tin of chickpeas (£0.45)
- ½ lime, juiced (£0.25)
- 1 cucumber ½ grated, ½ thinly sliced (£0.79)
- 250 ml Greek yogurt (£0.35)
- ½ small red onion, finely diced (£0.15)
- 125 g cherry tomatoes, finely chopped (£0.60)
- 1 little gem lettuce, washed (£0.80)
- 50 g feta, crumbled (£0.85)
- 4 flatbreads (£1.75)
- 1 Handful of fresh mint, chopped and removed from the stems (£0.60)
Cupboard Essentials
- ½ tbsp smoked paprika
- ¼-½ tsp cayenne pepper
- ½ tsp oregano
- 1 tbsp olive oil
- Salt & Pepper
Method
Preheat oven to 200°C fan/400°F
- Rinse, drain and pat the chickpeas dry. Add them to a foil lined baking sheet along with the oil, paprika, cayenne pepper and oregano. Season with salt and pepper and shake the tray to evenly coat everything. Pop in the oven for 20 minutes.
- Prepare the tzatziki by combining the grated cucumber (squeezed of excess moisture), Greek yogurt, lime juice and chopped mint. Season generously with salt.
- Dry toast the flat bread by heating in a griddle pan/ non-stick pan on a medium heat for around 1 minute. Use your tongs to gently fold the flatbread lengthways to form the shape of the gyros.
- Assemble the gyros by adding a thick layer of tzatziki, a couple of lettuce leaves, remaining sliced cucumber, a handful of smoky chickpeas, tomatoes, onion and some crumbled feta.
- Use any remaining tzatziki as a dip!
Notes
- Pat the chickpeas dry after draining to ensure they are dry before roasting.
- Enhance flavours with your favourite spices. I used paprika, cayenne, and oregano.
- Roast on a high heat for a crispy outside and tender inside. Shake the pan for even cooking, and monitor after 20 minutes to prevent burning.
- Create fresh tzatziki with Greek yogurt, finely diced cucumber, and lime juice for a burst of fresh flavors.
- Toast flatbreads on a griddle for softness before assembling the wrap. Fold them over for easy handling.
Nutrition
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