Ingredients

For the flatbreads

  • 4 large flatbreads or naan
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp salt

For the vegetables

  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, cut into chunks
  • 1 cup mushrooms, sliced
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • Salt and black pepper, to taste

For the creamy herb filling

  • ¾ cup Greek yogurt
  • ½ cup cream cheese or soft goat cheese
  • 1 garlic clove, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • Salt and black pepper, to taste

Optional

  • ½ cup shredded mozzarella or feta
  • Fresh parsley for garnish

Instructions

  1. Make the herb sauce: Mix yogurt, cream cheese, garlic, parsley, dill, lemon juice, salt, and pepper until smooth. Refrigerate until needed.
  2. Cook the vegetables: Toss zucchini, peppers, onion, mushrooms, and tomatoes with olive oil, Italian seasoning, paprika, salt, and pepper.
  3. Heat a large skillet or grill pan over medium-high heat. Cook the vegetables for 7–10 minutes, turning occasionally, until tender and nicely charred.
  4. Prepare the flatbreads: Brush each flatbread lightly with olive oil, oregano, garlic powder, and a little salt.
  5. Heat the flatbreads in the same pan for 1–2 minutes per side, until warm, lightly crisp, and golden.
  6. Spread a generous layer of the garlic-herb sauce over each flatbread.
  7. Add the grilled vegetables and sprinkle with mozzarella or feta if desired.
  8. Fold the flatbread over the filling and press gently.
  9. Return the filled wraps to the skillet and cook for 2–3 minutes per side, pressing lightly, until crisp and golden brown.
  10. Slice in half and garnish with fresh parsley.

Serve hot with extra garlic-herb sauce on the side.