Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 ripe avocado, sliced
- 4 large whole grain tortillas
- 1 cup fresh spinach or mixed greens
- Salt and pepper to taste
Instructions
- Step 1: In a medium bowl, combine the drained chickpeas with olive oil, smoked paprika, cayenne pepper, salt, and pepper. Toss until the chickpeas are evenly coated.
- Step 2: Heat a non-stick skillet over medium heat. Add the seasoned chickpeas and cook for about 5-7 minutes, stirring occasionally until they are heated through and slightly crispy.
- Step 3: While the chickpeas are cooking, prepare your wrap ingredients by slicing the avocado and washing the spinach or mixed greens.
- Step 4: Lay out a tortilla on a clean surface. Place a handful of spinach or mixed greens in the center of the tortilla, followed by a generous spoonful of the spicy chickpeas and slices of avocado.
- Step 5: Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom to form a wrap. Repeat for the remaining tortillas and serve immediately or wrap them in foil for later!
Notes
- For best storage, wrap any leftover wraps tightly in plastic wrap or foil and refrigerate; they can be enjoyed within 2-3 days.
- If you're reheating the wraps, consider using a skillet on low heat for a few minutes per side to maintain their crispness, rather than microwaving.
- Serve your spicy chickpea and avocado wrap with a side of salsa or a dollop of Greek yogurt for added flavor and creaminess.
- For an extra zing, try adding a squeeze of fresh lime juice over the chickpeas before wrapping them up; it brightens the flavors beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American