Ingredients
Time: 25 minutes
Yields: 4 servings
Ingredients:
Yogurt tahini sauce:
245g FAGE Total 0%, 2%, 5%, or BestSelf Plain
60g tahini
3 tablespoons fresh lemon juice
1 tablespoon fresh dill, chopped
1 teaspoon garlic salt
Veggie wrap:
425g canned chickpeas, drained and rinsed
1 tablespoon extra-virgin olive oil
1 tablespoon paprika
¼ teaspoon salt
200g Romaine lettuce, chopped
½ cucumber, chopped
1 tomato, diced
1 small red onion, diced
Coriander leaves, chopped
4 Pita bread
Yogurt Tahini sauce
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Steps
- Preheat oven to 200 degrees. Line a half sheet with parchment or foil. Set aside.
- In a medium bowl, add Greek yogurt, tahini, lemon juice, dill, and garlic salt and whisk together until well combined. Set aside.
- Add chickpeas, olive oil, paprika, and salt to the prepared half sheet and toss to combine. Roast for 20 minutes.
- Assemble the wraps by spreading yogurt tahini sauce on each pita bread. Top with chickpeas, lettuce, cucumber, tomato, red onion, and coriander
