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