Heat oil in a large saucepan, add garlic and tomatoes. Cook for 5-6 minutes or until tomatoes become soft.
Add in zucchini to the saucepan. Leave to simmer for 5 minutes.
Add in parsley, capsicum, bean mix and corn. Leave to simmer for another 5 minutes. Remove from heat.
Carefully remove lettuce leaves from the lettuce bunch and set aside. In each lettuce leaf, place a heaped spoonful of the Mexican mix, sprinkle cheese over the top and add a dollop of Greek yoghurt in the centre.
To wrap: fold the bottom up first, followed by each side.