In a medium pan, put some olive oil, add eggplant sliced, salt, and pepper. Stir in time to time, and cook until soft and lightly brown (about 10 min.).
In another medium pan, put some olive oil, add red bell pepper coarsely diced, red onions, salt, and pepper. Stir from time to time, and cook until soft and lightly brown (about 10 min.).
Meanwhile, prepare the Greek yogurt sauce by mixing all the ingredients (yogurt, garlic, fresh mint, lemon, salt, and pepper to taste).
When the eggplant and pepper are cooked mixed them together in one of the pan and set aside.
Take the empty pan and put a little bit of oil. When it is hot, add the chickpea (well drained!), sprinkle Garam Masala, and mix well so everything is coated. Cooked them a few minutes until lightly browned. Then add them to the cooked veggies. Mixed all.
Put a clean pan on a medium heat. When it is hot, use it to warm each side of the tortilla or flatbread.
On each tortilla or flatbread put some yogurt sauce, spread evenly with a spoon. Add some grilled veggies on the middle into a log and roll into a wrap.