Mediterranean Chickpea and Vegetable Wraps with Lemon-Herb Yogurt Sauce

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Wash all vegetables. Cut the zucchini into 1/2-inch half-moons. Core and slice the red bell pepper into 1/2-inch strips. Peel the red onion and cut into 1/2-inch wedges.

Drain and rinse 1 can of chickpeas, then pat dry with paper towels.

In a large bowl, combine the zucchini, bell pepper, red onion, and chickpeas. Add 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until evenly coated.

Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet. Roast for 18-20 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

While vegetables are roasting, prepare the lemon-herb yogurt sauce. Peel and mince 1 garlic clove. Wash, dry, and finely chop 2 tablespoons fresh dill and 2 tablespoons fresh mint.

Zest the lemon to get 1 teaspoon zest, then cut in half and squeeze to get 2 tablespoons juice.

In a small bowl, combine 1 cup Greek yogurt, minced garlic, lemon zest, 2 tablespoons lemon juice, chopped dill, and chopped mint. Stir well and season with a pinch of salt and pepper to taste.

Warm the 4 whole wheat tortillas by placing them in the oven (turned off) for the last 2 minutes of vegetable roasting time, or microwave them covered with a damp paper towel for 20 seconds.

To assemble each wrap, spread 2-3 tablespoons of the lemon-herb yogurt sauce on each tortilla. Top with 1/2 cup baby spinach and divide the roasted vegetable and chickpea mixture evenly among the tortillas.

Fold in the sides of each tortilla and roll up tightly to form a wrap. Cut in half diagonally and serve immediately.