Ingredients
For the Chickpea Filling:
* 1 (15 oz) can chickpeas, drained and rinsed
* 3/4 cup crumbled feta cheese
* 1 cup cucumber, diced
* 1 cup cherry tomatoes, halved
* 1/4 cup red onion, finely diced
* 1/4 cup chopped fresh parsley
* 1 tbsp extra virgin olive oil
* 1 tsp dried oregano
* 1/2 tsp garlic powder
* 1/2 tsp kosher salt
* 1/4 tsp black pepper
### For the Wraps:
* 4 large whole wheat tortillas
* 2 cups chopped romaine lettuce
* 1/2 cup shredded carrots
### For the Yogurt Sauce:
* 3/4 cup plain Greek yogurt
* 1 tbsp fresh lemon juice
* 1 clove garlic, minced
* 1 tbsp chopped fresh dill
* 1 tsp extra virgin olive oil
* 1/4 tsp kosher salt
* 1/4 tsp black pepper
### For Garnish (optional):
* Fresh parsley
* Crumbled feta
* Lemon wedges
Instructions
1. In a large bowl, lightly mash half of the chickpeas with a fork, leaving the remaining chickpeas whole.
2. Add the feta, cucumber, cherry tomatoes, red onion, parsley, olive oil, oregano, garlic powder, salt, and black pepper. Mix until well combined.
3. In a small bowl, whisk together the Greek yogurt, lemon juice, garlic, dill, olive oil, salt, and black pepper until smooth.
4. Warm the tortillas in a dry skillet or microwave until soft and pliable.
5. Spread a generous layer of the yogurt sauce over each tortilla.
6. Top with romaine lettuce and shredded carrots.
7. Spoon the chickpea and feta mixture evenly over the vegetables.
8. Fold in the sides of each tortilla and roll tightly into wraps.
9. Slice each wrap in half if desired.
10. Garnish with fresh parsley, extra feta, and lemon wedges. Serve immediately.