Chickpea & Bean Pesto Pita Wraps

5 from 1 vote

Easy to make Vegetarian Pita Wraps with chickpea, kidney bean, pesto and topped with a yogurt dill sauce! Dinner ready in less than 30 minutes!

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Easy to make Vegetarian Pita Wraps with chickpea, kidney bean, pesto and topped with a yogurt dill sauce! Dinner ready in less than 30 minutes!

Chickpea Bean Pesto Pita Wraps

Don’t you just love pesto? How good it is with everything! On pasta, on pizza, in rice and now in these pita wraps! Pesto is one of my favorite sauce and more often than not I have a box of pesto in my freezer. I usually make a large batch and then freeze it in small containers. When I want to use it I simply transfer the little box from the freezer to the refrigerator overnight and in the morning it’s good to be used in any recipe. This especially helps when I am running out on groceries. Like last week we were not in the city and ever since we came back early Monday morning, we haven’t really got the time to do grocery. And so I have been using my frozen pesto to make easy dinner like these Chickpea & Bean Pesto Pita Wraps.

Veggie Pesto Pita Wraps

These wraps get ready in less than 30 minutes. You can use homemade or store bought pita bread and pesto for this recipe. I obviously recommend homemade but store bought definitely saves time and sometimes we all could do with saving little time. Agree? To make these wraps, slice the onion and pepper and saute them with some garlic. Then add the boiled chickpeas and kidney beans and also add the pesto and spices. Cook it for a minutes or two and while doing so, crush the chickpeas and beans slightly with the back of your spoon. I like doing this since it’s gives the filling a spread like consistency.

Chickpea Kidney Bean Pesto Pita Wraps

Oh and here I would like to mention that I used raw chickpeas and kidney beans. I soaked them overnight and boiled them in the morning, I always do this since this is what we do in India but feel free to use the canned stuff. It would work just fine! And guys I totally forgot to mention my favorite part of the recipe – the yogurt dill sauce! This sauce is totally inspired from my creamy cucumber dip which I shared last year. I just skipped the cucumber and replaced the sour cream with yogurt. It’s so good on these pita wraps, with some smoked paprika on top. You cannot eat these wraps without the yogurt sauce, I insist on that!

Hope you guys like this quick and easy dinner idea! And if you happen to try this, please let me know, I would love to hear!

Chickpea & Bean Pesto Pita Wraps

5 from 1 vote
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4 wraps
Easy to make Vegetarian Pita Wraps with chickpea, kidney bean, pesto and topped with a yogurt dill sauce! Dinner ready in less than 30 minutes!


  • 4 pita breads
  • 1 tablespoon vegetable oil
  • 1 small onion sliced [I used yellow, you may use red]
  • 1 large green pepper sliced
  • 1/2 cup chickpea boiled
  • 1/2 cup kidney beans boiled
  • 2-3 garlic cloves chopped
  • 1/4 cup pesto [homemade or store bought]
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon red chili powder
  • salt to taste
  • black pepper to taste

Yogurt Dill Sauce

  • 1/4 cup yogurt
  • 1/4 teaspoon dried dill
  • salt to taste
  • black pepper to taste
  • water if required [around 1 tablespoon]
  • smoked paprika to sprinkle on top
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Heat oil in a pan on medium heat.
  • Once the oil is hot, add chopped garlic and saute for 30 seconds.
  • Add sliced onions and cook for 1 minute.
  • Add pepper and cook for another minutes or so.
  • Now add the boiled chickpeas and kidney beans and mix. While mixing, crush some of the chickpeas and beans with the back of your spatula.
  • Add cumin powder, red chili powder, salt and black pepper to taste and mix till well combined.
  • Finally add pesto and give a good mix. Remove pan from heat and set aside.

Make the yogurt dill sauce

  • Whisk yogurt in a small bowl. If it's too thick, add little water.
  • Add dried dill, salt and pepper and mix till well combined.

Assemble the pita wraps

  • Divide the filling equally among 4 pita breads.
  • Top with the yogurt dill sauce and sprinkle smoked paprika on top.
  • Serve immediately with some more yogurt dill sauce on the side.


Calories: 335kcal, Carbohydrates: 48g, Protein: 10g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 3mg, Sodium: 458mg, Potassium: 331mg, Fiber: 5g, Sugar: 4g, Vitamin A: 475IU, Vitamin C: 27mg, Calcium: 120mg, Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
Your feedback is valuable!Please share your comments, ratings, and any suggestions or adaptations below to help us improve and make our recipes more successful.

Chickpea & Bean Pesto Pita Wraps

Chickpea Bean Pesto Pita Wraps Collage

Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I was looking for an easy pita recipe for dinner using ingredients I already had and this one was perfect. Rave reviews by everyone! I used canned beans and pinto instead of kidney (since that’s what I had). This was a great, easy, filling, flavorful dinner. I recommend that you make the dill sauce first, so the flavors can develop and the dill can rehydrate. Thanks, Manali.

  2. Oh yes, I love pesto! I saw these on FB and couldn’t wait to check out your recipe! So good!!

  3. I do love pesto and I really love a great healthy meal that can be prepared quickly. I need meals like this for mid-week when life gets totally crazy but I still want to eat healthy! This looks really great!

  4. Manali, I love these wraps!!!! they look so good and I can’t wait to try the Yogurt Dill Sauce!!!

  5. Wow! Love this awesome combo of chickpea and pesto, Manali. I bet they were divine.

  6. Are you kidding me , just had my lunch and I am drooling looking at the pictures . I wish we stayed more closer . These wraps look absolutely delish!!!

  7. Oh this looks SO good, Manali! I love anything with pesto and chickpeas. Wishing I had this for lunch today!

  8. Wrap me up a pesto pita wrap!! These look and sound so tasty, Manali! They would make for a deliciously light dinner.

  9. These wraps look so easy and delicious, Manali! I would be happy with that yogurt dill sauce and a spoon! Pinned!

  10. I love pesto and I would happily put it on almost everything! This is such a great way to use it and that sauce sounds incredible. I want to put that on everything too!

  11. I seriously can’t stop thinking about that yogurt dill sauce, Manali! These wraps sound perfect for spring. And a pinch of smoked paprika on top? Stop! This wrap just sounds way too delicious right now! 🙂

  12. Pesto is my absolute FAV and these wraps are absolutely screaming my name right now! Lovin’ all that chickpea + pesto goodness you’ve got going on! I want these to be lunch today for sure!