The flavors of a traditional Gyro, yogurt, dill, cucumbers, lemon, and feta are combined with tender chickpeas for a vegetarian spin on a classic wrap. I find that I need to eat lunch everyday? You too? Well, look at there, just one more thing we have in common with each other!
The problem is that I get bored really quickly with food. My kids could eat peanut butter and jelly daily and while I love a good PB&J, I often crave them for a bedtime snack verses a meal that powers me through my day. Blame if on their comfort factor, the classic sandwich always helps me sleep.
So since I am faced with the task of eating lunch everyday, I want to keep it interesting, fun, and healthy (at least MOST of the time!)
And wraps are a great way to go for a fast, portable lunch that can be customized in a million different ways. I love to stuff leftover meat and veggies in wraps or tuck an omelet, made with the remains of my produce drawer, into my wrap.
There are literally thousands of ways to make wraps. But my latest, was a winner.
I was craving Tzatziki sauce. There is something about the creamy yogurt combined with crunchy cucumbers and fresh dill. I was thinking about just making the sauce to dip some fresh veggies in. And then I realized that would make a great snack, but not such a great lunch….I would need a bit more sustenance.
So why not pile a tortilla with some veggies and slather in the Tzatziki sauce. YUM! But again, need a bit more protein. With no chicken on hand ready to go, beans were the way to go. And of course chickpeas would work perfectly. Hello, ever hear of a falafel served with Tzatziki? That is just a chickpea patty served with the sauce.
And I was SO, SO right. This wrap was amazing, filling, and satisfied my intense craving for a bit of Greek food!Trust me, you want to make this wrap. For lunch tomorrow, your picnic next week, or just because it is SO DARN GOOD!
Chickpea Gyro Wrap
- 4 to rtillas look for ones with only a few ingredients--Tortilla Land is my favorite
- 1/2 cup Greek yogurt
- 2 tablespoons chopped seedless cucumbers
- 2 teaspoons fresh dill chopped
- 1 tablespoon crumbled feta
- 1 teaspoon garlic salt
- squeeze of half a lemon
- 1 cup canned chickpeas/garbanzo beans rinsed and drained
- 4 large leaves of romaine lettuce
- 1 to mato seeded and chopped
- 1/2 small onion minced
- 2 carrots peeled into long strips
- 1 yellow pepper cut into long strips
- optional: banana pepper rings
Prepare the Tzatziki sauce by combining the yogurt, dill, feta, cucumber, garlic salt and juice of a lemon together.
For the wraps: Top each tortilla with a large lettuce leaf. Spread 1/4 of the sauce on the lettuce leaf (the lettuce keeps the wrap from getting soggy), and then divide the veggies and chickpeas evenly among the wraps. Top with a few banana pepper rings if desired--it gives the wrap an extra zing of flavor.
Wrap the tortilla up tightly, securing with a toothpick or two.