Grilled Eggplant Chickpea Wraps Recipe

Name: Grilled Eggplant Chickpea Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small clove garlic; 2 teaspoons fresh lemon juice; 3/4 cup Greek yogurt; Kosher salt; One 15.5-ounce can chickpeas, rinsed, drained and patted dry; 1 medium eggplant, sliced into 3/4-inch thick rounds (about 14 ounces); 3 tablespoons olive oil; Four 10-inch soft tortillas; 4 teaspoons dried oregano; 1 ripe medium tomato, diced (about 8 ounces); 2 small Persian cucumbers, quartered lengthwise and thinly sliced (about 4 ounces); 1/2 small heart romaine, thinly sliced (about 1 cup)

Servings: persons

1 small clove garlic
2 teaspoons fresh lemon juice
3/4 cup Greek yogurt
Kosher salt
One 15.5-ounce can chickpeas, rinsed, drained and patted dry
1 medium eggplant, sliced into 3/4-inch thick rounds (about 14 ounces)
3 tablespoons olive oil
Four 10-inch soft tortillas
4 teaspoons dried oregano
1 ripe medium tomato, diced (about 8 ounces)
2 small Persian cucumbers, quartered lengthwise and thinly sliced (about 4 ounces)
1/2 small heart romaine, thinly sliced (about 1 cup)

1
Heat the grill or grill pan over medium-high heat.
2
Grate the garlic into a medium bowl and pour the lemon juice over.
3
Let stand about 2 minutes.
4
Whisk in the yogurt, 2 tablespoons water and 1/2 teaspoon salt.
5
Put the chickpeas in a large bowl.
6
Stir in 1/4 cup of the yogurt sauce and set aside.
7
Brush the eggplant slices generously with olive oil on one side and season with salt.
8
Grill oiled-side down until charred, rotating once to char more of the surface, 2 minutes total.
9
Brush oil on the top, sprinkle with salt, flip, and grill until charred and very tender, another 1 to 2 minutes.
10
Transfer the eggplant to a cutting board, chop roughly, and then stir gently into the chickpea mixture.
11
Taste the mixture and season with salt, if needed.
12
To make the wraps, spread 2 tablespoons of the yogurt sauce on one of the tortillas.
13
Sprinkle with 1 teaspoon of the oregano.
14
Form about 1 scant cup of the chickpea mixture into a log across the wrap about 3 inches from the bottom, leaving a 1-inch border on each side.
15
Top with some chopped tomatoes and a little salt, then add some cucumber and lettuce.
16
Fold the sides of the wrap over the ends of the chickpea mixture, then roll up tightly from the bottom.
17
Repeat for the remaining tortillas and filling.
18
Cut each in half on the bias, and serve.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small clove garlic, 2 teaspoons fresh lemon juice, 3/4 cup Greek yogurt, Kosher salt, and more.

Yes, Grilled Eggplant Chickpea Wraps falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Eggplant Chickpea Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions