Ingredients
Scale
For the Grilled Vegetables
- 2 large Portobello mushrooms, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced into rings
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Sauce (Tangy Yogurt Sauce)
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey (optional)
- 1 small garlic clove, minced
- 1 tablespoon chopped fresh parsley or cilantro
- Salt and pepper, to taste
Instructions
1. Grill the Vegetables
- Preheat grill or grill pan to medium-high heat.
- Toss mushrooms, peppers, and onions with olive oil, salt, and pepper.
- Grill for 8–10 minutes, turning occasionally, until tender and slightly charred.
- Remove from heat and set aside.
2. Make the Sauce
- In a bowl, combine:
- Greek yogurt
- Lemon juice
- Olive oil
- Honey (if using)
- Garlic
- Herbs
- Mix until smooth.
- Season with salt and pepper to taste.
- Chill until ready to use.
3. Assemble the Wraps
- Lay tortillas flat.
- Spread a layer of sauce across the center.
- Add a handful of greens.
- Top with grilled vegetables.
- Sprinkle with crumbled feta.
4. Wrap and Serve
- Fold in the sides and roll tightly like a burrito.
- Slice in half and serve immediately.
Notes
- Don’t overcrowd the grill: Ensures proper charring instead of steaming
- Slice evenly: Promotes consistent cooking
- Warm tortillas slightly: Makes wrapping easier
