Prep Time : 25 minutes

Servings : 4

Ingredients

Yogurt tahini sauce:

• 1 cup Athina Greek yogurt
• 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

Method

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.