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Closeup of a zucchini and tinkerbell pepper wrap.

Grilled Zucchini and Tinkerbell Pepper Wraps with Tzatziki

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 people
Author Marissa


For the wraps

  • 1 medium zucchini
  • 4-6 tinkerbell peppers
  • 2 vine-ripened tomatoes
  • ½ of a small red onion peeled
  • ¼ cup parsley
  • pinch of kosher salt
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • ¾ cup tzatziki*

For the pita bread

  • 4 teaspoons olive oil
  • 4 pita breads


  • Slice the zucchini, lengthwise, into thin strips. Set aside.
  • Remove and discard the seeds from the peppers and slice them crosswise. Set aside.
  • Remove the seeds and pulp from the tomatoes and discard. Chop up the tomatoes and set aside.
  • Slice the onion and set aside.
  • Roughly chop the parley and set aside (so much setting aside!)
  • Add the zucchini strips to a large bowl and add a tablespoon of olive oil. Mix to coat the zucchini evenly with the oil. Season with salt and pepper. Set aside.
  • Brush each piece of pita bread with 1 teaspoon of olive oil.
  • In a skillet or grill over medium-high heat, cook the pita bread until golden and crisp, about 1 to 2 minutes per side (if using a skillet, cook the pita one at a time). Set aside.
  • Grill the zucchini over medium-high heat for three minutes per side, until browned (this can also be done in a skillet). Remove from heat.
  • Assemble your wrap! Add 2-3 tablespoons of tzatziki per pita bread and top with grilled zucchini, peppers, tomatoes, onions, and parsley.
  • Wrap and enjoy!


Tzatziki tastes best when made at least a few hours in advance. Make it the day before! Tzatziki will keep in the fridge up to a week.