Thinly slice the zucchinis into rounds and set aside. Drain and rinse the chickpeas.

Preheat grill to medium-high heat. Brush zucchini slices with olive oil and season with salt and pepper. Grill for 3-5 minutes per side.

In a mixing bowl, combine Greek yogurt, chopped herbs, lemon juice, and salt. Stir until creamy.

Lay a tortilla flat, add grilled zucchini, chickpeas, crumbled feta, and drizzle with herbed yogurt sauce. Roll tightly.

Slice in half and serve immediately or store for later.