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Grilled Eggplant and Vegetable Wrap with Garlicky Mint Greek Yogurt Sauce

Grilled Vegetable Wrap with Greek Yogurt Sauce

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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 2 personnes


  • 4 whole wheat tortilla organic or flat bread (7-8 inches diameter)

To make grilled veggies:

  • 2 small eggplants, cut in 2 by length, then cut each half in 2, and slice each piece in ¼ inch
  • 1 red bell pepper, coarsely diced
  • 1 red onion, coarsely diced
  • ¼ cup chickpeas, rinsed and well drained
  • ¼ teaspoon Garam Masala
  • salt, pepper (to taste)

To make the Greek Yogurt Sauce:

  • ¾ cup Greek yogurt whole milk plain Chobani 5%
  • 1 tablespoon lemon juice
  • 1-2 teaspoon olive oil
  • 2 garlic cloves
  • 7-10 fresh mint leaves (depending on taste), finely cut
  • salt, pepper (to taste)


  • In a medium pan, put some olive oil, add eggplant sliced, salt, and pepper. Stir in time to time, and cook until soft and lightly brown (about 10 min.).
  • In another medium pan, put some olive oil, add red bell pepper coarsely diced, red onions, salt, and pepper. Stir from time to time, and cook until soft and lightly brown (about 10 min.).
  • Meanwhile, prepare the Greek yogurt sauce by mixing all the ingredients (yogurt, garlic, fresh mint, lemon, salt, and pepper to taste).
  • When the eggplant and pepper are cooked mixed them together in one of the pan and set aside.
  • Take the empty pan and put a little bit of oil. When it is hot, add the chickpea (well drained!), sprinkle Garam Masala, and mix well so everything is coated. Cooked them a few minutes until lightly browned. Then add them to the cooked veggies. Mixed all.
  • Put a clean pan on a medium heat. When it is hot, use it to warm each side of the tortilla or flatbread.
  • On each tortilla or flatbread put some yogurt sauce, spread evenly with a spoon. Add some grilled veggies on the middle into a log and roll into a wrap.
Keyword eggplant, greek yogurt, Mediterranean
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