These Greek Chickpea Wraps are crunchy, tangy, and simple to make! Enjoy this vegetarian wrap as a work or school lunch, or take on a picnic for a nutritious on-the-go option.
Chickpeas are a magical little bean.
What makes this the best Greek wrap
This recipe makes an easy picnic lunch or light summer dinner. Grab a high protein, whole grain wrap and stuff it full of crunchy chickpeas (also known as garbanzo beans, fyi), fresh veggies, and some tangy toppings.
The combination of cucumbers, red onion, and roasted red pepper is so fresh and flavorful. The chickpeas add richness while the feta balances it out with saltiness.
I like to just squeeze a fresh lemon over the wrap to add that extra tanginess, and sprinkle with a few drops of red wine vinegar to really round it out.
- Roasted chickpeas
- Whole grain wraps
- Baby spinach
- Cherry tomatoes
- Roasted red pepper
- Red onion
- Lemon juice
- Red wine vinegar
How to make Greek chickpea wraps
- In a small bowl, toss the roasted chickpeas with dried oregano.
- Lay sandwich wraps out on a work surface and divide spinach, tomatoes, cucumber, roasted red peppers, onion, feta, and chickpeas evenly across the middle of each.
- Sprinkle with lemon juice and red wine vinegar. Roll up the bottom, fold in the sides, and continue rolling tightly until fully closed.
- Heat 3 tablespoons olive oil in an oven safe skillet (I like using cast iron) over medium heat.
- Rinse, drain, and pat your chickpeas dry with a clean kitchen towel.
- Add the chickpeas to the hot skillet and season with 3-4 pressed cloves of garlic and salt.
- Transfer to a 400ºF oven and roast for 20 minutes, stirring once or twice.
How to fold a wrap
It is important to fold your wrap tightly to prevent the filling from falling out. To do this, arrange the wrap with the filling in a horizontal line in front of you.
Fold in the sides, then roll up tightly from the bottom, using the bottom half of the wrap to tuck in the filling at the top as you roll.
Tips for customizing chickpea wraps
- Use leftover fajita veggies in place of the fresh veggies
- Drizzle with tzatziki sauce instead of lemon juice and red wine vinegar
- Use a gluten-free wrap or serve over rice to keep it gluten-free
- Leave off the feta to make it vegan
Red onions are mild in flavor and perfect for using in vegetarians wraps like this one. Red onions are actually purple in color when you’re looking for them in the grocery store.
Yes, chickpeas are another name for garbanzo beans and they can be used interchangeably.
If you prefer, you can substitute your favorite dressing for the lemon juice and red wine vinegar. A Greek dressing or balsamic vinaigrette would be great options.
More sandwich recipes
- Hummus Sandwich
- Scrambled Egg Sandwich
- Sun Dried Tomato Pesto Sandwich
- Peach, Arugula, and Goat Cheese Sandwich
- Double Bean Pita Sandwich
- Chik’n Caesar Wraps
- Cajun Tofu Wraps
- Cheesy Hummus and Veggie Panini
- Oven Roasted Tomato and Pesto Panini
- Harissa Grilled Cheese
- The Best Veggie Sandwich
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Greek Chickpea Wraps
- 1 cup roasted chickpeas
- 1 ½ teaspoons dried oregano
- 4 whole grain sandwich wraps
- 1 cup baby spinach
- 1 cup cherry or grape tomatoes, halved or quartered
- ½ cup diced cucumber
- ½ cup chopped jarred roasted red peppers, drained and patted dry
- ¼ cup sliced red onion
- ¼ cup crumbled feta cheese
- Freshly squeezed lemon juice
- Red wine vinegar
- In a small bowl, toss the chickpeas with dried oregano.
- Lay sandwich wraps out and divide spinach, tomatoes, cucumber, roasted red peppers, onion, feta, and chickpeas evenly down the middle of each. Sprinkle with lemon juice and red wine vinegar. Roll up the bottom, fold in the sides, and continue rolling tightly until fully closed.