Place saffron threads in a small bowl and pour 2 tablespoons hot (not boiling) water over them. Let sit 5–10 minutes until the liquid turns golden and fragrant.

Prepare vegetables

Wash and slice eggplant into 1/2-inch rounds, zucchini lengthwise into 1/4-inch planks, core and quarter the bell peppers, and peel and cut the red onion into 1/2-inch rings. Pat all pieces dry with a towel to remove surface moisture.

Make saffron marinade

In a large bowl whisk together 4 tablespoons olive oil, 1 tablespoon vinegar, the bloomed saffron with its liquid, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon honey, 1.5 teaspoons salt, and 1 teaspoon black pepper until emulsified.

Marinate

Add the prepared vegetables to the bowl and toss until evenly coated. Let marinate at room temperature for 15–20 minutes (or up to 45 minutes in the fridge) so saffron and spices penetrate the veggies.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grill grates lightly or brush the grill pan with a little oil to prevent sticking.

Grill vegetables

Working in batches if necessary, place larger pieces (eggplant, zucchini, peppers, onion) on the hot grill. Cook eggplant and zucchini 3–4 minutes per side until tender and char lines appear; peppers 4–6 minutes per side until slightly softened and charred; onions 2–3 minutes per side until translucent and charred at edges. Brush with any remaining marinade once while grilling. Remove to a tray and let rest 2–3 minutes.

Slice for assembly

If needed, slice larger grilled pieces into strips roughly 1/2–3/4 inch wide so they fit neatly in the wraps.

Wraps & Assembly

Make yogurt sauce

In a small bowl combine 1 cup Greek yogurt (or labneh), 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and adjust seasoning to taste.

Warm tortillas

Lightly brush both sides of each flour tortilla with a little olive oil. Warm tortillas on the grill or a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred; keep warm under a clean towel.

Assemble wraps

Spread about 2–3 tablespoons of the yogurt sauce down the center of each warm tortilla. Top with 1 cup mixed baby greens, an even portion of the saffron-grilled vegetables (about 1.25 cups per wrap), optional sliced avocado, 2 tablespoons pickled red onions, and 2 tablespoons crumbled feta if using. Sprinkle chopped cilantro or parsley to taste.

Fold and press

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to enclose. If you prefer a pressed finish, brush the outside lightly with olive oil and place seam-side down on a hot grill or panini press for 1–2 minutes per side until the wrap is sealed and has light char marks.

Serve

Slice each wrap in half on the diagonal and serve immediately with extra yogurt sauce on the side for dipping.

Optional Garnishes / Add-ins

Add garnishes

If using pickled red onions, avocado, or fresh herbs, add them during assembly so flavors and textures balance. Adjust salt and lemon on the yogurt sauce if adding avocado (which mellows acidity).