Shawarma-Spiced Chickpea and Bulgur Wraps with Greek Salad and Creamy Feta Dill Sauce

These Shawarma-Spiced Chickpea & Bulgur Wraps are a flavor-packed vegetarian dinner that brings together the best of Mediterranean-inspired ingredients. Roasted chickpeas coated in warm shawarma spices and harissa pair perfectly with chewy bulgur wheat, while a refreshing tomato-cucumber salad adds brightness. Creamy red pepper hummus and salty feta cheese tie it all together, and a tangy Greek vinaigrette on the side takes every bite to the next level.

Perfect for a quick weeknight meal, these wraps are ready in just 35 minutes and are loaded with texture and bold flavors. Whether you’re looking for a meatless Monday option or just want something satisfying and fresh, this recipe is sure to become a favorite.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Red Pepper HummusView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small saucepan, combine 1/2 cup bulgur wheat with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until tender. Drain any excess water and set aside.
3. Drain and rinse the chickpeas. Pat them dry with a paper towel. In a bowl, toss the chickpeas with 1 tablespoon shawarma spice blend, 1 tablespoon harissa powder, 1 teaspoon olive oil, and a pinch of salt and pepper.
4. Spread the seasoned chickpeas on the prepared baking sheet. Roast for 15-20 minutes, shaking the pan halfway through, until golden and slightly crispy.
5. While the chickpeas roast, prepare the Greek salad. Dice the tomato and mini cucumber into small cubes. Finely chop the shallot and dill. Combine in a bowl with 1 tablespoon of the Greek vinaigrette, salt, and pepper to taste. Set aside.
6. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and warm in the oven for 5 minutes.
7. To assemble each wrap, spread 2 tablespoons of red pepper hummus down the center of a tortilla. Top with half of the cooked bulgur, half of the roasted chickpeas, half of the Greek salad, and a generous sprinkle of feta cheese.
8. Fold in the sides of the tortilla, then roll tightly from the bottom to enclose the filling. Repeat with the second tortilla.
9. Serve the wraps with the remaining Greek vinaigrette on the side for dipping or drizzling. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous, or even rice. Adjust cooking time according to the grain’s instructions.

How do I store leftover wraps?

Store assembled wraps tightly wrapped in foil or plastic wrap in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispness.

Is this recipe vegan?

This recipe contains feta cheese and Greek vinaigrette (which may include dairy). To make it vegan, omit the feta and use a dairy-free vinaigrette or extra hummus.