Veggie Wraps with Tahini Greek Yogurt Sauce

25 minutes
Amount of Servings
4 servings

Yogurt tahini sauce:

1 cup FAGE Total 0%, 2%, 5%, or BestSelf Plain

¼ cup tahini

3 tablespoons fresh lemon juice

1 tablespoon fresh dill, chopped

1 teaspoon garlic salt


Veggie wrap:

15-ounce canned chickpeas, drained and rinsed

1 tablespoon extra-virgin olive oil

1 tablespoon paprika

¼ teaspoon salt

½ cup Romaine lettuce, chopped

½ cucumber, chopped

1 tomato, diced

1 small red onion, diced

Cilantro leaves, chopped

4 Pita bread

Yogurt Tahini sauce

  1. Preheat oven to 400 degrees Fahrenheit. Line a half sheet with parchment or foil. Set aside.
  2. In a medium bowl, add Greek yogurt, tahini, lemon juice, dill, and garlic salt and whisk together until well combined. Set aside.
  3. Add chickpeas, olive oil, paprika, and salt to the prepared half sheet and toss to combine. Roast for 20 minutes.
  4. Assemble the wraps by spreading yogurt tahini sauce on each pita bread. Top with chickpeas, lettuce, cucumber, tomato, red onion, and cilantro.
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