Grilled Eggplant Chickpea Wraps

Ingredients

• 1 small clove garlic
• 2 teaspoons fresh lemon juice
• 3/4 cup Greek yogurt
• Kosher salt
• One 15.5-ounce can chickpeas, rinsed, drained and patted dry
• 1 medium eggplant, sliced into 3/4-inch thick rounds (about 14 ounces)
• 3 tablespoons olive oil
• Four 10-inch soft tortillas
• 4 teaspoons dried oregano
• 1 ripe medium tomato, diced (about 8 ounces)
• 2 small Persian cucumbers, quartered lengthwise and thinly sliced (about 4 ounces)
• 1/2 small heart romaine, thinly sliced (about 1 cup)

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