There’s nothing quite like the vibrant, sunny flavors of Greek Grilled Veggie Wraps with Roasted Garlic Feta Sauce. Imagine tender, smoky veggies nestled into warm pita with a luscious, tangy feta sauce—every bite a celebration of color, texture, and Mediterranean zest. This recipe is downright crave-worthy, loaded with wholesome veggies and smothered in an irresistibly creamy garlic-flecked sauce, making it ideal for easy weeknight dinners or impressive lunches. Once you try these wraps, you’ll be hooked!
Ingredients You’ll Need
This refreshing recipe is a celebration of fresh, simple ingredients coming together to make food magic. Each veggie adds its own color and flavor pop, while that silky roasted garlic feta sauce ties everything together into wrap perfection.
- Zucchini: Grilled slices lend a mild sweetness and beautiful green color.
- Red Bell Pepper: Adds juicy crunch and a subtle sweetness that really intensifies after grilling.
- Yellow Bell Pepper: For a burst of golden color and gentle tang.
- Red Onion: Sliced and grilled, red onion brings a pleasant bite and slight caramelization.
- Mushrooms: Meaty and earthy, mushrooms soak up the grill flavors deliciously.
- Olive Oil: Brings everything together with a fruity richness and helps veggies char beautifully.
- Dried Oregano: Classic Greek herb with an herby aroma—absolute must for flavor authenticity.
- Paprika: Adds the perfect hint of smokiness and gentle warmth.
- Salt: Essential for amplifying each veggie’s natural flavors.
- Black Pepper: For that subtle heat and complexity.
- Feta Cheese: Crumbled feta is rich, tangy, and the backbone of your dreamy sauce.
- Greek Yogurt: Provides creamy body and a bit of tartness to balance the sauce.
- Roasted Garlic: Soft, mellow, and almost sweet after roasting—utterly irresistible blended into the sauce.
- Lemon Juice: A splash of brightness to wake up the flavors.
- Extra Olive Oil: Just a touch in the sauce to make everything silky and smooth.
- Salt & Pepper (sauce): Season to taste so the sauce sings.
- Pita Breads or Flatbreads: Soft, sturdy wraps ready to cradle all the bold fillings.
- Shredded Lettuce: Gives each bite crisp freshness and a cool contrast to the warm veggies.
- Cherry Tomatoes: Bursty, juicy, and sweet—the perfect pop inside your wrap.
- Cucumber: Diced cucumber adds crunch and a cooling element.
- Fresh Parsley: That herbaceous finish every Greek dish deserves.
- Kalamata Olives (optional): For salty, briny sophistication if you want an extra Greek punch!
How to Make Greek Grilled Veggie Wraps with Roasted Garlic Feta Sauce
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C) and get ready for a quick flavor upgrade. Drizzle a few garlic cloves with a little olive oil, wrap them tightly in foil, and let them roast for 20–25 minutes. Once cooled, these cloves become soft, golden, and unbelievably fragrant—a perfect foundation for your feta sauce!
Step 2: Season and Grill the Veggies
In a large bowl, toss your zucchini, red and yellow bell peppers, red onion, and mushrooms with olive oil, oregano, paprika, salt, and pepper. The spices will cling to each piece, creating a mouthwatering aroma as they hit the grill. Cook the veggies over medium-high heat for about 6–8 minutes, turning occasionally, until they’re tender and kissed with grill marks.
Step 3: Blend the Roasted Garlic Feta Sauce
Now for the magic touch! In a bowl (or small blender), combine your roasted garlic, crumbled feta, Greek yogurt, lemon juice, and a drizzle of olive oil. Blend or mash until you get a smooth, creamy sauce with just the right balance of tang and richness. Taste and add salt and pepper as desired—the sauce should be bold enough to stand up to all the grilled goodness.
Step 4: Assemble the Wraps
Warm your pita breads or flatbreads so they’re extra supple, then generously spread each with that addictive roasted garlic feta sauce. Layer on a tangle of grilled veggies, along with fresh lettuce, cherry tomatoes, and diced cucumber. Sprinkle with parsley and a few kalamata olives if you like extra punch. Fold, wrap, and get ready for Mediterranean bliss!
How to Serve Greek Grilled Veggie Wraps with Roasted Garlic Feta Sauce
Garnishes
Finish your Greek Grilled Veggie Wraps with Roasted Garlic Feta Sauce with a sprinkle of fresh parsley, extra crumbled feta, or a drizzle of olive oil for a restaurant-worthy flourish. For a hit of briny depth, a handful of sliced kalamata olives or a dash of cracked black pepper make every bite even better. Don’t forget a wedge of lemon on the side—just a quick squeeze right before eating adds even more brightness!
Side Dishes
Pair these vibrant wraps with a classic Greek salad, simple lemon-roasted potatoes, or even a handful of crisp pita chips. A scoop of hummus or a small bowl of chilled tzatziki on the table makes for fun dipping and eating. If you want something extra hearty, lentil soup or a bowl of marinated olives rounds out the Mediterranean feast beautifully.
Creative Ways to Present
Hosting a group? Try a DIY wrap bar with all the fillings set out separately—everyone can build their own ideal Greek Grilled Veggie Wraps with Roasted Garlic Feta Sauce. Want to impress? Slice the wraps in half and arrange them upright on a platter, showing off that colorful veggie cross-section. For lunchboxes or meal prep, tightly wrap in parchment and tie with kitchen twine for on-the-go goodness that still feels special.
Make Ahead and Storage
Storing Leftovers
If you have leftover grilled veggies or roasted garlic feta sauce, store them separately in airtight containers in the fridge. The veggies will hold up beautifully for 2–3 days, while the sauce will stay fresh and creamy for up to 4 days. Assembled wraps are best eaten fresh, but if you have extras, wrap them tightly to avoid sogginess.
Freezing
For longer storage, you can freeze the grilled veggies in a zip-top bag for up to a month—just let them cool completely first. The feta sauce does not freeze well due to its creamy texture, so make that fresh each time. Flatbreads and pita can be frozen and reheated gently for future wrap sessions!
Reheating
To bring grilled veggies back to life, warm them in a skillet over medium heat or pop them in the microwave for a quick minute. Flatbreads can be reheated on a hot pan for a few seconds per side. Always make the sauce fresh (or let it come to room temp if made earlier) before assembling your Greek Grilled Veggie Wraps with Roasted Garlic Feta Sauce.
FAQs
Can I use different vegetables in the wraps?
Absolutely! Eggplant, asparagus, cherry tomatoes, or even thinly sliced carrots also taste fantastic—just aim for similar thickness so they grill evenly.
Is there a substitute for Greek yogurt in the sauce?
Yes, you can use plain regular yogurt, sour cream, or for a dairy-free version, try a plant-based yogurt that’s unsweetened and tangy.
How can I make these wraps vegan?
Substitute the feta with a vegan feta-style cheese and use a plant-based yogurt. Roasted garlic by itself still makes the sauce incredibly flavorful!
Can I grill the vegetables ahead of time?
Definitely! Grill the veggies up to a day in advance and store in the fridge. Just reheat or bring to room temperature before assembling the wraps for optimum tenderness and flavor.
What type of pita or flatbread works best?
Choose soft, pliable pita or flatbreads that are sturdy enough to hold all the fillings without tearing. If your bread is a bit stiff, warm it briefly in the oven or on the grill to make folding easier.
Final Thoughts
If you’re looking for a meal that’s fresh, colorful, and totally satisfying, these Greek Grilled Veggie Wraps with Roasted Garlic Feta Sauce are a must-try. They’re bursting with bold Mediterranean flavors and make eating your veggies anything but boring. So gather your ingredients, fire up the grill, and enjoy wrap perfection you’ll crave again and again!
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Greek Grilled Veggie Wraps with Roasted Garlic Feta Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 wraps 1x
- Diet: Vegetarian
Description
These Greek Grilled Veggie Wraps with Roasted Garlic Feta Sauce are a delicious and healthy meal option. Grilled vegetables, flavorful feta sauce, and fresh ingredients are wrapped in pita bread for a satisfying and flavorful dish.
Ingredients
For the Grilled Vegetables:
- 1 zucchini, sliced lengthwise
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup mushrooms, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Roasted Garlic Feta Sauce:
- 1/2 cup crumbled feta cheese
- 1/4 cup Greek yogurt
- 3 cloves garlic, roasted until soft
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt & pepper, to taste
For the Wraps:
- 4 large pita breads or flatbreads
- 1 cup shredded lettuce
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 2 tbsp chopped fresh parsley
- Optional: kalamata olives
Instructions
- Roast the Garlic: Preheat oven to 400°F (200°C). Wrap garlic cloves in foil with a drizzle of olive oil. Roast for 20–25 minutes until soft and golden. Let cool slightly.
- Grill the Vegetables: In a large bowl, toss zucchini, bell peppers, red onion, and mushrooms with olive oil, oregano, paprika, salt, and pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill vegetables for 6–8 minutes, turning occasionally, until tender and lightly charred.
- Make the Roasted Garlic Feta Sauce: In a bowl or small blender, combine feta, Greek yogurt, roasted garlic, lemon juice, and olive oil. Blend or mash until smooth and creamy. Season with salt and pepper.
- Assemble the Wraps: Warm pita breads slightly. Spread roasted garlic feta sauce over each wrap. Add grilled vegetables, lettuce, cherry tomatoes, and cucumber. Sprinkle with fresh parsley and optional olives. Fold tightly and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 wrap
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 25 mg
