Description

These vibrant wraps feature seasoned roasted chickpeas, offering a delightful crisp texture and savory depth. They are generously filled with creamy avocado, sweet diced mango, and fresh spinach, all brought together with a zesty cilantro-lime crema. A sprinkle of crumbled feta cheese adds a touch of salty tang, creating a balanced and satisfying meal.

Ingredients

Scale

For the Roasted Chickpeas:
1 (15-ounce) can chickpeas, rinsed and drained
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
Salt and black pepper to taste
For the Cilantro-Lime Crema:
1/2 cup plain Greek yogurt
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
1 small garlic clove, minced
Pinch of salt
For Assembly:
4 large flour tortillas
2 cups fresh spinach or mixed greens
1 large avocado, sliced or diced
1 ripe mango, peeled and diced
1/4 cup crumbled feta cheese
Fresh parsley, chopped, for garnish (optional)

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Instructions

**Roast Chickpeas**: Preheat oven to 400°F (200°C). On a baking sheet, toss the rinsed and drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Roast for 20-25 minutes, or until golden and slightly crispy, stirring halfway through.
**Prepare Crema**: While the chickpeas roast, combine Greek yogurt, chopped cilantro, lime juice, minced garlic, and a pinch of salt in a small bowl. Stir until well combined and smooth.
**Prepare Remaining Fillings**: Dice the mango and slice or dice the avocado.
**Assemble Wraps**: Lay out each flour tortilla on a clean surface. Spread a thin layer of the cilantro-lime crema down the center of each tortilla.
**Fill and Roll**: Layer fresh spinach, roasted chickpeas, avocado slices, and diced mango over the crema. Sprinkle with crumbled feta cheese and fresh parsley, if using. Fold in the sides of the tortilla, then roll tightly from the bottom up to form a secure wrap.
**Serve**: Serve the chickpea wraps immediately.

Notes

For a vegan option, omit the feta cheese and use a plant-based yogurt for the crema.

Add a dash of your favorite hot sauce to the crema for an extra spicy kick.

These wraps are best enjoyed fresh, but the roasted chickpeas and crema can be prepared ahead of time and stored separately in airtight containers in the refrigerator.

Warm the tortillas slightly in a dry pan or microwave for a few seconds before assembling to make them more pliable and easier to roll.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Calories: 480
Fat: 22g
Carbohydrates: 65g
Protein: 18g